Tuna Stuffed Piquillo Peppers Tapas

Ingredients

• piquillo pepper, drained and patted dry
• piquillo pepper, drained and patted dry
• 2 (7 ounce) cans
• tuna in vegetable oil
• 2 (7 ounce) cans
• tuna in vegetable oil
• 4
• + 29 more ingredients
• • green onions, finely chopped
  • 4
  • green onions, finely chopped
  • ¼ cup
  • parsley, finely chopped
  • ¼ cup
  • parsley, finely chopped
  • 1 teaspoon
  • sherry wine vinegar
  • 1 teaspoon
  • sherry wine vinegar
  • 1 small
  • garlic clove, minced
  • 1 small
  • garlic clove, minced
  • ½ cup
  • black
  • olive, chopped
  • ½ cup
  • black
  • olive, chopped
  • 1
  • egg, hard boiled, chopped
  • 1
  • egg, hard boiled, chopped
  • ½ teaspoon
  • sweet smoked paprika
  • ½ teaspoon
  • sweet smoked paprika

1 Drain tuna and flake with a fork. 2 Mix all ingredients except peppers into tuna, lightly. 3 Stuff peppers with tuna mixture.Refrigerate at least 20 minutes. 4 Serve cold. 5 For the egg, put egg in pot of cold water on high heat. When it comes to a boil, cover and turn off heat. Let sit 10 ...

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