By Lori Ross  By Lori Ross created for Cooking Challenge Six – Quick and Pretty Appetizers for a surprise cocktail hour guest from non-refrigerated ingredients we usually carry aboard from Bernadette Bernon, Newport, RI.

10 canned whole roasted red peppers (pimientos de piquillo or other whole pimento peppers) 

2-6 oz. cans tuna in oil, drained or add 3 tablespoons olive oil to drained tuna in water.

15 pitted black olives

4-5 small green onions or ¼ cup diced white onion

2 sprigs of Italian parsley

1 tsp of sherry vinegar (or white vinegar)

1/2 tsp sweet paprika (Spanish smoked paprika is especially nice)

Drain the peppers and pat dry with a paper towel. Finely chop the olives. Dice the green onions and include a part of the green stock. Finely chop 1 sprig of the parsley.  Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Chop green onions and parsley, add to the tuna. Sprinkle with vinegar and sweet paprika. Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate. Garnish with the parsley sprig, if desired. If you don’t have tuna, use canned salmon.