Tuna Stuffed Piquillos

1 5 to 6-ounce can chunk light tuna packed in oil, drained
Grated zest of 1/2 lemon
1 tablespoon capers, rinsed, patted dry, and chopped
1 tablespoon minced shallot (about 1/4 large), rinsed and patted dry
4 Nicoise olives, pitted and chopped, or 1 tablespoon chopped black or green olives
2 teaspoons finely minced fresh mint or parsley
1 tablespoon fresh lemon juice (more or less to taste)
About 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 piquillo peppers, drained and patted dry

Put the tuna in a bowl and toss it lightly with a fork to break it up. Stir in the lemon zest, capers, shallot, olives, and mint or parsley. Add 2 teaspoons of the lemon juice and 1 tablespoon of the olive oil, as well as some pepper, and taste. You’ll probably want another teaspoon of lemon juice and you might want another teaspoon of oil—it will depend on the tuna and your taste. If you think the mix needs salt, add it now.

With your fingers, gently open the peppers, and fill each with a tablespoon or so of the filling. The peppers should be plump but not packed to the brim. Put them in a lightly oiled small baking pan (it’s okay if they’re touching one another) or lay them on a lightly oiled foil-lined baking sheet. Save any leftover filling to use as a spread. (You can cover the peppers and keep them at room temperature for a couple of hours, or refrigerate them for up to 6 hours, if possible, bring the peppers to room temperature before heating them.

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