• 2 cans (6 ounces apiece) tuna in oil, drained
• 1/2 tsp. smoked paprika
• 1/2 tsp. lemon zest
• 1 Tbsp. lemon juice
• 1 Tbsp. extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1 jar (about 12) whole piquillo peppers
• 12 medium-size whole basil leaves

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.