3 10-oz. cans of oil-packed tuna, drained (since canned tuna from Spain is not readily available, I use Genova brand yellow fin tuna in olive oil, which is stocked in most of our local supermarkets)
1/2 cup regular or light mayonnaise (my fav is Best Foods brand)
1 tbsp. extra virgin olive oil
2 tbsp. minced shallot or onion
2 tbsp. fresh lemon juice
2 tbsp. capers, chopped
1 rib celery, finely chopped
3 tbsp. minced Italian parsley
1 clove garlic, grated
1 tsp. sugar
1/4 tsp. Spanish paprika
Salt & pepper, according to taste
1 hard boiled egg, chopped (optional)
12 to 14-oz. jar piquillo peppers
Approximately 12 French bread or baguette slices (or enough to match the number of stuffed peppers)
1. Drain the tuna, place in a medium bowl, and gently combine with all ingredients except for the piquillo peppers. Taste and adjust seasonings if needed (if the canned tuna is unsalted, then you might want to season with a bit of salt)
2. Remove the peppers from the jar and drain.
3. Stuff the peppers with the tuna mix and set aside.
4. To serve: lightly toast the bread slices, place in a single layer on a platter, then top each with a stuffed pepper.
5. Serve immediately.