- Drain the peppers and pat dry with a paper towel. Finely chop the olives. Dice the green onions and include a part of the green stock. Finely Chop 1 sprig of the parsley.
- Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Chop green onions and parsley, add to the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly.
- Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate. Garnish with the parsley sprig, if desired.
Serve with sliced rustic style bread.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|