This is not the first time we've cooked out of this book, and the results are tasty, but the book itself is weird. There's no authorship information, just the publisher. It wants you to rinse your capers. And the ingredient list asks for "1 anchovy fillet, [...] boned", while the recipe notes urge you to get "the best anchovies available [...] meaty and plump", which carries the worrying implication that they want you to buy whole anchovies, and then fillet and bone them using, I guess, a magnifying lens and a tiny little filleting knife.

All that said, there's no arguing with the results. This isn't substantial enough to be a meal in itself but it makes a tasty side dish and isn't too hard to put together.

Peppers Stuffed with Tuna

The Complete Italian Cookbook [2021] (p. 16)

Ingredients

• 450g miniature bell peppers
• 2 garlic cloves, peeled
• 1 tbsp capers, drained
• 1 (170g wet mass) tin of tuna, in water, drained
• 1 tsp mustard
• 2 tbsp olive oil
• 2-4 tsp lemon juice, to taste
• 1 tsp finely chopped fresh rosemary
• 2 tsp finely chopped fresh parsley
• 1 whole anchovy, in oil, minced
• 1 tsp apple cider vinegar
• pepper to taste

Directions

1. Arrange the whole peppers on a baking sheet.
2. Roast at 425°F until soft and lightly charred, turning every 5 minutes, ~15-20 minutes. Larger peppers may need longer.
3. Let cool.
4. Meanwhile, use a mortar and pestle to grind the garlic and capers into a paste.
5. Combine tuna, garlic-caper paste, mustard, olive oil, lemon juice, rosemary, parsley, anchovy, and vinegar in a bowl. Mix to combine and season with pepper to taste.
6. Once the peppers have cooled, slice off the stems and remove and discard the cores and seeds.
7. Fill the hollow peppers with tuna mixture and serve at room temperature.