Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness.
~Conne
Ingredients:
Sweet peppers, thinly sliced Poblano, seeded if desired, thinly sliced 1 1/2 tablespoons sherry or red wine vinegar Salt and black pepper 2 stalks celery, cut into 1/4-inch dice 2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil 1/4 cup fresh flat-leaf parsley leaves, coarsely chopped
Preparation:
Toss the peppers with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes.
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.