Pimientos del Piquillo Rellenos de Atún (Tuna-Stuffed Piquillo Peppers)

• 1 medium Yellow onion
• 3 tbsp Extra virgin olive oil
• 400 g Canned chopped tomatoes
• 2 tsp Sherry vinegar
• 160 g Canned tuna
• 250 g Canned roasted red peppers

1. Finely dice the onion. Drain the tuna well, and gently drain the roasted red peppers, keeping them whole if possible.
2. Warm 1 tbsp of the olive oil in a frying pan over a medium heat. Add the onion and cook for 6 to 8 minutes until soft and sweet, without letting it brown.
3. Add about a third of the chopped tomatoes to the onion and cook for 3 to 4 minutes until thickened. Tip into a mixing bowl and leave to cool for 2 minutes, then fold in the tuna and 1 tsp of the sherry vinegar.
4. Spoon the tuna mixture into the peppers, filling them neatly without tearing. Set the stuffed peppers on a plate while you make the sauce.
5. Tip the remaining chopped tomatoes into a saucepan with the remaining 1 tsp sherry vinegar and 1 tbsp olive oil. Simmer for 5 minutes until lightly thickened, then taste and adjust with a little more olive oil if you want it silkier.
6. Nestle the stuffed peppers into the sauce and warm gently over a low heat for 3 to 4 minutes, turning once, until heated through. Serve with the sauce spooned over and the remaining 1 tbsp olive oil drizzled on top.

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