2 6-ounce cans Italian tuna in oil, drained (a strainer over the sink works well)
4 scallions, white and light green parts, cut into fourths
4 tablespoons mayonnaise
2 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
2 tablespoons juice from the Peppadew peppers
1/4 teaspoon salt or more, to taste
1 14-ounce jar of “mild” Peppadew peppers
MAKE THE TUNA DIP: Put all of the ingredients, except the peppers, into the bowl of a food processor. Pulse several times until you’re happy with the consistency. If you don’t have a food processor, finely chop the scallions and mash all ingredients together with a fork. Add more salt, if desired.
STUFF THE PEPPERS: The peppers have a small hole. Be prepared to get your fingers messy. Use a tiny spoon or knife and your fingers to stuff the peppers. You will have enough tuna to stuff the whole jar of peppers (there are about 25 per jar) and still have a small bowl of tuna for spreading on crackers or dipping crudités. Enjoy!