2 cans (5oz each) good quality Italian tuna in olive oil (do not drain)
¼ cup mayonnaise
1 Tbsp lemon juice
1 Tbsp capers, finely chopped
40 to 45 Mild or Hot PEPPADEW® peppers, drained
1 lemon, cut into wedges (for garnish)
In a bowl with a fork, mix the tuna and oil from the cans, breaking up the large chunks. Stir in the mayonnaise, lemon juice and capers. Mix well until no firm chunks of tuna remain. Set PEPPADEW® peppers, hollows up, on a cutting board.
Transfer the tuna mixture to a clean quart or gallon size food storage bag. Snip off a ½ to ¾ inch wide piece from one corner. Squeeze some of the mixture into each PEPPADEW® to fill to the top or slightly over it. Use the fingers of your free hand to help push the tuna inside. Wipe off the tops of the peppers when they are all filled. Arrange on a platter and refrigerate until serving. Garnish with lemon.