tuna tapas

The things you find on your camera... We served this tuna tapas appetizer at Thanksgiving. It was a big hit. And delicious with a Spanish white wine.



Tuna Tapas
1 jar whole roasted red peppers
1 can tuna in water
nonfat plain yogurt
ginger root
3-4 peperoncini peppers
fresh Italian flat leaf parsley
Balsamic vinegar

Drain tuna. Drain peppers and blot dry. Cut peppers in half lengthwise so they are "1-ply". Mix tuna with a few dashes of balsamic vinegar, a few tablespoons of nonfat plain yogurt (amount to your taste), fresh minced ginger, diced peperoncini peppers, chopped Italian flat leaf parsley. Roll up a spoonful of tuna in each half of a roasted red pepper. Serve on plate with a marinated zucchini salad. Eat!