Servings: Serves 4
In a bowl, flake tuna. Add paprika, lemon zest, lemon juice, and oil; mix well. Season with salt and pepper to taste.
Dry piquillo peppers on paper towels. Carefully split peppers open, remove seeds, and lay flat. Place a basil leaf on each and top with 1 Tbsp. tuna mixture. Carefully roll to close. Seal each pepper with a toothpick if desired. Drizzle with extra oil and sprinkle with pepper; serve.
From the January 2009 issue of O, The Oprah Magazine
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