Piquillo Peppers Stuffed With Tuna Salad

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1 can (200 grams) Spanish tuna in olive oil, drained

1/3 cup mayonnaise

1/3 cup finely diced celery heart

1 hard-cooked egg, chopped

2 teaspoons salt-packed capers, rinsed and chopped

Approximately 12 piquillo peppers, drained, or more if needed

Sherry vinegar

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