Tuna Stuffed Mini Peppers Sauvignon BlancPerfect PairingsAppetizersSeafood “When girlfriends come over, they are ready for a chilled glass of AVV Sauvignon Blanc and a bite to eat. This easy snack always pleases. Sometimes I just put out a bowl of the tuna mixture and let everyone scoop it themselves.” Katie Wetzel Murphy, Winery Ambassador & Family Partner Serves: 4 Ingredients: 10 oz canned Genova tuna packed in olive oil, drained 15 oz canned chickpeas, drained 1/3 cup shallots, diced 1/3 cup mixed capers and green olives, chopped 1 handful parsley, chopped 1/2 cup lemon juice 1/3 cup AVV olive oil Fresh ground black pepper, to taste 2 lbs mini peppers, sliced in half horizontally Lemon wedges for garnish Method of Preparation: In a large bowl, mix together the tuna, chickpeas, shallots, capers and green olives mixture, parsley, lemon juice, olive oil and black pepper. Cover and refrigerate for at least 2 hours to overnight. Clean mini peppers and slice in half, horizontally. Remove the seeds and stems. Stuff peppers with tuna mixture. Arrange stuffed peppers on a serving plate and garnish with lemon wedges.
