Recipe: Hot Pepper Salad (Insalata di Peperoni Piccanti)

Hot Pepper Salad
Source: "Tuscan Food & Folklore", by Jeni Wright, Hamlyn, London, 1997, P. 120.

4 red peppers
1 parsley sprig, finely chopped
1 garlic clove, finely chopped
3 oz. tuna in oil, drained
2 hard boiled eggs, chopped
1/2 fresh chili, deseeded & finely chopped
2 tsp mustard
1/4 pint olive oil
2 tb wine vinegar
salt to taste
12 stuffed green olives, to garnish

Wash & dry the peppers (bell peppers), put on a foiled-lined baking tray and cook in a preheated oven 400 F for 10 minutes until the skin peels off easily. Cool under running water, peel, deseed and cut into slivers 1 1/2 inches long by 3/4 inch wide. Put the slivers into a deep dish. Mix together the parsley, garlic, tuna, eggas and chili peppers and add to the sweet pepper slivers, In a small bowl, combine the shallots & the mustard. Gradually add the oil & mix well. Add a pinch of salt & the vinegar, mix again and pour over the pepper mixture. Garnish with the olives, cover with foil & leave to rest in a cool place for 2 hours before serving.