Papa Bird picked a peck of peppers this weekend. Ok, maybe not a peck… To be perfectly honest, we can’t remember what kind of peppers he planted. Perhaps Anaheim or Poblano. But the long peppers were begging to be stuffed and I had a can of sustainably fished, wild pole-caught tuna packed in olive oil. This recipe is my best recollection of a tapa I once enjoyed in a Spanish restaurant. ¡Buen Provecho!

Tuna Stuffed Peppers Recipe (Pimientos Rellenos de Atun)

• Poblano, Anaheim or similar peppers
• one can of olive oil packed tuna, drained
• 1/4 cup of walnuts, finely chopped
• 1/4 cup of olives, pitted and finely chopped
• green onion, sliced thinly
• balsamic vinegar
• pepper
• paprika

Preheat the boiler to its highest setting. On a baking sheet lined with a silicone mat, broil the peppers until the skin starts to char. Remove from the oven and place the peppers in a bowl, cover with a lid and let sit, covered, until cool enough to handle. The steam and condensation should make the skin easier to peel. Peel and discard the skin.

In a bowl mix the remaining ingredients. Carefully slice an opening in the side of the peppers. Spoon the mixture into the peppers. I garnished the peppers with a balsamic reduction, pomegranate seeds and green onion from the garden. It is traditionally served with crusty bread.