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Find giardiniera at gourmet or Italian grocers. From “The Southern Italian Table,” by Arthur Schwartz (Potter). Serves 6 to 8.
Ingredients
1 can solid light tuna packed in olive oil (about 6 ounces)
3/4 cup giardiniera (pickled mixed vegetables), very finely chopped
1/3 cup mayonnaise
36 pickled hot cherry peppers, tops removed and seeded
Directions
In a small bowl, combine the tuna, chopped giardiniera and mayonnaise. With a fork, break up the tuna, and work the ingredients together until very well blended. Using a small spoon, stuff each pepper with the tuna mixture. Serve.
