Italian Tuna Stuffed Cherry Peppers are one of the simplest antipasti you can prepare at home. Creamy, umami-rich tuna filling is piped into pickled cherry peppers for a bite-sized appetizer that’s perfect alongside cured meats, cheeses or a glass of sparkling wine.
Tuna stuffed cherry peppers, or peperoncini ripieni di tonno, are a classic antipasto that originates from Calabria but can be found throughout Italy. For convenience I usually buy jarred pickled cherry peppers; they’re ready to use and make the recipe quick to assemble.
This recipe is ideal for an aperitivo — try serving with an Aperol or Campari spritz — or as part of a larger antipasti platter. It’s fast to make, keeps well for a couple of days in the fridge and can be scaled up easily for a party.
Below you’ll find the recipe with ingredient notes, step-by-step photos, tips and a short video. For the printable recipe, see the recipe section near the bottom.
Ingredients
Ingredient notes and substitutions
- Cherry peppers – jarred pickled cherry peppers are convenient and work very well. They come mild or hot; choose according to your preference.
- Tuna in olive oil – use canned tuna packed in olive oil for the best texture and flavour. Avoid tuna in brine, spring water or sunflower oil.
- Anchovies – use anchovy fillets preserved in oil for a balanced savoury depth.
- Capers – use capers stored in brine rather than salted capers to avoid extra rinsing and to keep the right level of acidity.
Step by step photos and instructions
Start by draining the tuna well, then place it in a bowl with the anchovies and capers. Blitz the mixture to a very smooth, creamy paste using a handheld immersion blender or a food processor.
Drain the cherry peppers on kitchen paper, placing them upside down so excess pickling liquid drains out. Spoon or pipe the tuna mixture into each pepper and arrange on a platter to serve.
Recipe tips and FAQs
- Drain the peppers well – set them upside down on kitchen paper for a few minutes to remove excess liquid, which keeps the filling from becoming diluted.
- Use tuna in olive oil – the oil-packed tuna gives a smoother texture and richer flavour. Tuna in water or other oils often produces a drier, grainy filling.
- Use a piping bag – a piping bag makes filling each pepper quick and neat, though a small spoon will also work.
Once stuffed, keep the peppers covered in the fridge and they’ll stay fresh for 2–3 days.
Serving suggestions
Serve these stuffed cherry peppers as part of a traditional antipasto board alongside cured meats, cheeses, olives and marinated vegetables. They’re excellent with sparkling wine or cocktails as an aperitivo. Pair with other small bites for a varied platter.
Antipasti
Easy Marinated Olives – Ready In 5 Minutes
Antipasti
La Giardiniera sott’aceto – Italian Pickled Vegetables
Antipasti
Mozzarella Bocconcini, Pesto and Sun Blushed Tomatoes
Sides
Ricotta Chicken Croquettes
If you’ve tried this Tuna Stuffed Cherry Peppers recipe or any other from the blog, please rate it and leave a comment to let me know how it went — feedback is always appreciated.
Step By Step Photos Above
Most of our recipes include step-by-step photos, tips and sometimes a short video to help you get it right first time.
Italian Tuna Stuffed Cherry Peppers
By Emily
Equipment
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Piping bag
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Immersion blender or food processor
Ingredients
- 1 jar pickled cherry peppers, mild or hot (380g or about 30 peppers)
- 320 g/11.2 oz canned tuna in olive oil, drained
- 12 anchovy fillets in oil
- 3 tablespoons capers in brine
Instructions
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Drain the cherry peppers upside down on kitchen paper and set aside.
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Drain the tuna, then place it in a bowl with the anchovies and capers. Blitz until very smooth and creamy using an immersion blender or food processor.
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Fill a piping bag with the tuna mixture and pipe it into each cherry pepper. Arrange on a serving plate and serve immediately, or cover and chill for up to 2–3 days.
Notes
- Tuna – quality matters. Tuna packed in olive oil gives the best texture and flavour; tuna in water or other oils can make the mixture dry or grainy.
- Cherry peppers – if using fresh peppers you’ll need to deseed and pickle them first; jarred pickled peppers are a quick, reliable option.
- Storage – once filled, store covered in the refrigerator for up to 2–3 days.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless otherwise noted.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Nutrition information is approximate.