Red Peppers Stuffed with Tuna (Spanish Pimientos Rellenos de Atun)

A "tapa" that is light and easy - and no cooking involved in this dish. A great dish for the summer or anytime you want to prepare an appetizer quickly. Mix tuna with a bit of green onion and olives, then stuff into roasted red peppers.

1 can red bell peppers, roasted (pimientos de piquillo; about 10 peppers)
15 black olives, pitted
4-5 small green onions
1 sprig Italian parsley, finely chopped
2 (6 oz) cans tuna, packed in oil, drained
1 tsp. sherry or white vinegar
½ tsp. sweet Spanish paprika
2 Tbsp. extra-virgin olive oil

Garnish:
1 sprig Italian parsley

Drain the peppers and pat dry with a paper towel. Finely chop the olives. Dice the green onions and include a part of the green stock. Finely chop 1 sprig of the parsley.

Drain the tuna. In a small bowl, break the tuna into flakes using a fork.

Add the chopped green onions and parsley to the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly.

Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate.

Garnish with the parsley sprig, if desired.

Makes 4 servings.