Tuna & Anchovy Stuffed Peppadews

Tuna & Anchovy Stuffed Sweet Peppadews garnished with a caper.

I have a bit of a thing for nostalgic appetizers to go along with drinks, and so I love these. To me, these give off a bit of a 1960’s vibe, no? Not only are they adorable, they are easy, quick, and low cost to make. They also rank fairly healthy on the bar snack scale. And why else do I love these? They give me a reason to visit the Italian market for the ingredients, a place I LOOOOOVE!

These are a popular snack to have along with your apertivo, in Italy. At Christmas time, I like to call them “Grinch in Santa’s Hat” because how about that resemblance, right?! It’s also the kind of thing that is wonderful to have as a snack while playing cards and so it’s worthwhile to keep the ingredients ready in your pantry (plus lemons in the fridge which is ALWAYS a good thing!). This gets me thinking…how good would some preserved lemon be in these (in place of the lemon juice). Oh man, this is going to have to happen. And it happens to be Meyer lemon season now, so I’m going to have to get to preserving some of those! I promise to share the recipe for preserved lemons soon as I do!

I personally think anchovies are great. They add nice salty umami flavour and are rich in many nutrients that are so good for you. Anyone who likes anchovies on their pizza, is a friend of mine. I’m in the process of dicing them below…and you can see the quantity of anchovies is about doubled from what you see in the recipe. As it turns out, the filling goes a long way and I made too much! But, it sure didn’t hurt to have leftovers which were then used for some epic tuna melts on Pumpernickel Sourdough Everything Bagels the next day.

Tuna & Anchovy Stuffed Sweet Peppadews garnished with a caper.

Tuna & Anchovy Stuffed Peppadews

  • Author: Krista


These are a great snack to go along with your bevy and/or game of cards. During Christmastime, I call them “Grinch in Santa’s Hat.”


1 can tuna packed in olive oil (see note)

3 anchovy fillets

2 teaspoons lemon juice

salt and pepper to taste

1-14 oz jar sweet Peppadew peppers



Dice anchovies very finely.

Drain and reserve oil from tuna. Combine anchovies, 1 tablespoon reserved oil, lemon juice, and salt and pepper together. You may need to add more oil to achieve an appropriate consistency to pack into the peppers.

Pack filling into the peppers and press a caper into the top of each.


You could use tuna packed in water, and add more oil than specified. Keep in mind, the flavour of tuna in olive oil is going to be better.

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