Piquillo Peppers Stuffed with Tuna

From My Carolina Kitchen – makes 6 peppers

2 cans 5 ounce tuna packed in olive oil, drained, oil reserved

1 teaspoon finely grated lemon zest

2 tablespoons finely minced peeled shallot

½ teaspoon dried Herbs de Provence

1 ½ teaspoons chopped fresh thyme leaves

1 teaspoon green peppercorns in brine, drained and crushed well in a mortar & pestle

2 tablespoons good mayonnaise (homemade if possible, otherwise I suggest Hellmann’s)

Sea salt and freshly ground black pepper to taste

6 grilled piquillo peppers, drained and patted dry with a paper towel

Drain tuna into a bowl, reserving the oil, and flake well with a fork. Add grated lemon zest (it’s best to grate the lemon with a zester), shallot, Herbs de Provence and chopped thyme. Add the crushed green peppercorns to the mayonnaise and mix well. Add mayonnaise to the tuna, mix well and if the mixture seems dry, add some or all of the reserved olive oil from the tuna. If the mixture is still too dry, add a bit more olive oil or mayonnaise. Season with sea salt and freshly ground black pepper to taste. (The recipe can be made to this point and the tuna mixture, covered, can rest in the refrigerator for several hours.)

If you have made the tuna mixture in advance, bring to room temperature. Otherwise proceed to stuff the tuna carefully into the peppers with a spoon (open the peppers first with your fingers, taking care not the tear them).