Piquillo Peppers Stuffed With Tuna Salad

Ingredients

• 1 can (200 grams) Spanish tuna in olive oil, drained
• 1/3 cup mayonnaise
• 1/3 cup finely diced celery heart
• 1 hard-cooked egg, chopped
• 2 teaspoons salt-packed capers, rinsed and chopped
• Approximately 12 piquillo peppers, drained, or more if needed
• Sherry vinegar

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