1148 Peperoncini al Tonno

Latoca - is this the same idea as what we discussed a few days ago:

...and - would habanero peppers be acceptable?

(From the About.com website):

[b]Hot Peppers Stuffed with Tuna -- Peperoncini al Tonno[/b]

From Kyle Phillips,Your Guide to Italian Cuisine.

Hot Peppers Stuffed with Tuna, or Peperoncini al Tonno: These can be addictive. Very, and don't be too surprised if people ignore everything else when they see them among the antipasti, and then beg out of the rest of the meal because they feel full. Therefore, though this recipe will in theory serve 8, you can safely halve that number.

You'll need:

[b]INGREDIENTS:[/b]

25 small, round, hot peppers
1/2 pound (200 g) tuna packed in oil (drained weight; you may need less, but won't want to come up short)
1 quart (1 liter) olive oil
1 1/8 cups (300 ml) white wine vinegar

[b]PREPARATION:[/b]

Set the peppers out to dry in the sun for 2 days. Clean them by rubbing them with a moist cloth. Using a sharp paring knife, remove the stems, seed them, and remove the ribs, being careful not to puncture them. Put them in a bowl and add vinegar to cover. Let them rest for 3 days, making sure they remain submerged, and then let them drain well on a clean cloth.

Drain the tuna, break it up with the tines of a fork, and use it to fill the peppers, tamping it down gently lest they split. Arrange the tomatoes in glass jars, add olive oil to cover, seal them, and let them rest for a week before enjoying them. They'll keep for about 6 months.