s TUNA STUFFED PEPPADEWS ****
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s TUNA STUFFED PEPPADEWS ****
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Ingredients
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Instructions *** 2-15-2013 very good but too small, buy the peppadews off the store olive rack if they have them, they are bigger *** December 25, 2012 Essdras M Suarez/ Globe Staff; Styled by Sheryl Julian, Isabel Furie and Valerie Ryan. Makes about 30 These colorful peppers, stuffed with tuna salad, combine sweet, salty, spicy, and piquant flavors. The Blue Room chef Robert Grant makes his own mayo for the tuna, but a store-bought jar will work as well. Peppadews are small, whole sweet pickled peppers sold in specialty markets in jars or by the pound. 2 cans (5 ounces each) good quality Italian tuna in olive oil (do not drain) ¼ cup mayonnaise 1 tablespoon lemon juice 1 tablespoon capers, finely chopped 40 to 45 mild or hot Peppadews(14-ounce jar), drained of liquid 1 lemon, cut into wedges(for garnish) 1. In a bowl with a fork, mix the tuna and oil from the cans, breaking up large chunks. Stir in the mayonnaise, lemon juice, and capers. Mix well until no firm chunks of tuna remain. Related A fresh look at favorite hors d’oeuvres 2. Set the Peppadews, hollows up, on a cutting board. 3. Transfer the tuna mixture to a clean quart- or gallon-size food storage bag. Snip off a ½- to ¾-inch-wide piece from one corner. Squeeze the tuna to the end of the bag near the hole and gently squeeze some of the mixture into each Peppadew to fill to the top or slightly over it. Use the fingers of your free hand to help push the tuna inside. Wipe off the tops of the peppers when they are all filled. Arrange on a platter and refrigerate until serving. Garnish with lemon. Adapted from The Blue Room This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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