Peperoncini Stuffed with Tuna and Peppers

Ingredients:

• 10–12 small red peperoncini peppers (sweet cherry peppers or pickled Italian peperoncini piccanti)
• 1 can of good quality tuna in olive oil (approx. 160g)
• 1 tbsp capers
• 3 anchovy fillets 
• 2 tbsp of ricotta (optional)
• 1 tbsp chopped fresh basil
• Olive extra virgin olive oil 
• Salt & pepper to taste
• A squeeze of lemon juice

Method:

1. If using fresh spicy peppers, blanch them briefly in boiling water (2–3 minutes), then cool and carefully core and deseed them.
   If using jarred or pickled peppers, drain and pat dry with a paper towel.
2. In a bowl, mix the tuna (drained), capers, anchovies, and ricotta (if using).
   Add basil, a dash of olive oil, and a squeeze of lemon juice. Season with salt and pepper to taste. Mash and mix until combined into a slightly chunky paste.
3. Using a small spoon carefully fill each pepper with the tuna mixture. Press gently to compact the filling.
4. Arrange on a plate with fresh whole basil leaves, drizzle with a little olive oil, and serve chilled.
   These can also be stored in a jar topped with olive oil in the fridge for up to 3–4 days, the flavours get even better!