1 14-ounce jar PEPPADEW® peppers
Approximately 1/3-1/2 cup cream cheese
Approximately 1/2 ripe avocado, cubed
1 6-ounce can tuna (might only use half a can for this)
Italian dressing for lightly marinating tuna
Use bottled Italian dressing or make your own by combining 2 Tbs extra virgin olive oil with a couple tsps red wine vinegar, a pinch of dried oregano, dried basil, a smaller pinch of dried thyme, a little touch of garlic powder and onion powder, and a pinch of salt and whisk it up.
Then add the drained 6-ounce can of tuna and toss to coat. Make sure the Peppadews are well drained and scoop out seeds if there seems to be an abundance in any particular pepper. Use a small spoon to put some of the room temperature cream cheese into each Peppadew. Then tuck 1 cubed ripe piece of ripe avocado into each Peppadew, and top each one with some of the marinated tuna.
These aren’t the easiest things to assemble but they sure do taste good. You’ll want to keep that plate wrapped in plastic wrap in the fridge until you’re ready to serve them at your party.
One 6-ounce can tuna is enough for 2 14-ounce jars of Peppadews. Stuff the Peppadews with just cream cheese, or goat cheese or small cubes of marinated mozzarella instead. Use a pastry bag with a 1/4-inch round tip to pipe the cream cheese into the Peppadew if you have one.