Hot Peppers Stuffed with Tuna, or Peperoncini al Tonno: These can be addictive. Very, and don't be too surprised if people ignore everything else when they see them among the antipasti, and then beg out of the rest of the meal because they feel full. Therefore, though this recipe will in theory serve 8, you can safely halve that number. You'll need:
Ingredients:
- 25 small, round, hot peppers
- 1/2 pound (200 g) tuna packed in oil (drained weight; you may need less, but won't want to come up short)
- 1 quart (1 liter) olive oil
- 1 1/8 cups (300 ml) white wine vinegar
- Sterilized jars (instructions below)
Preparation:
Set the peppers out to dry in the sun for 2 days. Clean them by rubbing them with a moist cloth. Using a sharp paring knife, remove the stems, seed them, and remove the ribs, being careful not to puncture them. Put them in a bowl and add vinegar to cover. Let them rest for 3 days, making sure they remain submerged (lay a plate over them to keep them from floating), and then let them drain well on a clean cloth.Come time to prepare the peppers, begin by sterilizing jars sufficient to contain the peppers: heat them and their lids in a 300 F (150 C) oven for 10 minutes and let them cool.
Drain the tuna, break it up with the tines of a fork, and use it to fill the peppers, tamping it down gently lest they split. Arrange the peppers in glass jars, add olive oil to cover, seal them, and let them rest in a cool dark place for a week before enjoying them. They'll keep for about 6 months.
Notes: A reader asked about packing and storage temperatures. Italians pack the peppers at room temperature, and store the jars in a cool dark place. Not the refrigerator, because oil can and does congeal in the refrigerator.
Second thing: If, when you go to open a jar, you find the lid has bulged up, or you hear the hiss of escaping air as the seal is broken, do not eat the peppers! They may have botulism. I have never heard of this happening, but think it is better to be warned than sorry.
