And the livin' is easy...

In my head, its summertime. A balmy 85 degrees. Its salad day.

*Tuna Stuffed Cherry Peppers*
(serves 4)

1 jar mild cherry peppers (12 each)
1 can tuna packed in olive oil, drained (reserve about 2 tsp of the oil)
2T minced red onion
1 scallion, minced
3 T grape tomatoes, quarted lengthwise (about 8-10)
1 clove of garlic, minced
tip of a jalepeno (or serrano) chile, minced
1 T parmesan or romano cheese, grated
1/4 tsp fish sauce
1/4 tsp salt
1/4 tsp black pepper
1/4 cup balsamic vinegar
fresh lemon

In a bowl, combine tuna, onion, scallion, garlic, salt, pepper, chile, cheese, fish sauce with a fork. Squeeze lemon over it, and combine lightly with a fork, just until mixed. Set aside.

Drain the cherry peppers. Cut the stem out with a paring knife, in a circular motion. Dig out and/or tap out the seeds. Rinse them inside and out and allow to drain in a collander, cut side down.

Place the balsamic vinegar in a small saucepot. Heat over medium high until bubbling, and reduce by half. Be really careful here: it can burn quickly if you don't keep an eye on it. When it coats a spoon, its done. Remove from heat.

Fill each cherry pepper with about a tablespoon or so of the tuna mixture. If you have remaining, divide it among them. To serve, place them on a dish and drizzle balsamic reduction over the top.

I love this with fresh green beans. I always thought it would be great if I made a breading and baked them for a bit to get a crispy top...

NUTRITION INFORMATION:
Per 2-pepper serving: 42 calories; 2 g fat (0 g sat, 1 g mono); 9 mg cholesterol; 2 g carbohydrate; 4 g protein; 1 g fiber; 293 mg sodium; 6 mg potassium.
0 Carbohydrate Servings
Exchanges: 1/2 lean meat
WW points: 3