1 pound 8 ounces tuna, cut into 1/4-inch dice
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped scallions
3 tablespoons olive oil
2 tablespoons capers, drained
2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotles
Salt and freshly ground pepper
Salt and freshly ground pepper
16 roasted piquillo peppers, peeled and seeded
Parsley leaves, for garnish
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