1 tin of light tuna in olive oil
1 can of whole piquillo peppers
1 hard boiled egg, chopped
1 parsley bouquet
1/2 tsp sweet paprika
10-12 black olives, chopped
1 small shallot, chopped
1 tbsp wine vinegar
salt
extra virgin olive oil
Drain the peppers and pat dry with a paper towel.
Finely chop the olives, shallot, 1 sprig of the parsley, egg.
Drain the tuna. In a small bowl, break the tuna into flakes using a fork.
Mix all chopped ingredients with the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly. The mixture has to be consistent but not dry, so if necessary, add some of the brine from the peppers.
Take a teaspoon or a fork and stuff the peppers. Place the stuffed peppers on slices of crusty bread. Splash with extra virgin olive oil or a bit of aioli.