© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Pesto lover
piquillo pepper, drained and patted dry
2 7 ounce cans tuna in vegetable oil
4 green onions, finely chopped
¼ cup parsley, finely chopped
1 teaspoon sherry wine vinegar
1 small garlic clove, minced
½ cup black olive, chopped
1 egg, hard boiled, chopped
½ teaspoon sweet smoked paprika
Drain tuna and flake with a fork. Mix all ingredients except peppers into tuna, lightly. Stuff peppers with tuna mixture.Refrigerate at least 20 minutes.
For the egg, put egg in pot of cold water on high heat. When it comes to a boil, cover and turn off heat. Let sit 10 minutes. Peel under cold running water,.