Pickled cherry peppers stuffed with tuna, capers, and anchovy


Fruit & Vegetables

  • 300g of round cherry peppers

Fish & Shellfish

  • anchovy fillets in oil, (15–20)
  • 200g of tinned tuna, well-drained (use the best quality you can find)

Store Cupboard

  • capers in brine, (2–3 tbsp)
  • salt
  • black peppercorns

Oils & Vinegars

  • 380ml of white wine vinegar
  • extra virgin olive oil, enough to submerge the peppers in a jar


  • 380ml of dry white wine

Spices & Dried Herbs

  • bay leaves
  • oregano