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Salads - Soups - Sidedishes
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None
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4-6
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Ingredients |
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2 hard-cooked eggs
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1 can (6-1/2 oz.) tuna, in olive oil, drained
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1 tsp. Dijon mustard
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1 tbs. finely chopped flat-leaf parsley leaves
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1/3 cup good-quality mayonnaise
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7 iz, har Spanish piquillo peppers, drained
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Instructions |
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Place the eggs in a bowl and lightly mash with a
fork. Add the tuna, mustard, parsley and
mayonnaise, then season with salt and pepper.
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Open the cavity of each pepper and stuff with the
filling. Arrange in bowls.
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[Spanish peppers are available at gourmet shops and
spice stores. We used Piquillo pimientos in this
recipe.]
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Originally Submitted
5/17/2012
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You can add this TUNA STUFFED PEPPERS recipe to your own private DesktopCookbook.
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