Tapas are served on small plates

Here’s another recipe inspired by my recent trip to Spain. Actually, it was inspired by a few of my souvenirs  — cans of oil-packed tuna and piquillo peppers, which are large, sweet red peppers with a slightly smoky flavor. Fortunately for us all, they are becoming easier to find in the United States. When I needed a can six or seven years ago, I had to go to an international grocery (Global Foods Market, 421 N. Kirkwood Rd.) In the past few months, I’ve seen them in jars at Trader Joe’s. Every tapas bar we visited (and we visited quite a few) featured piquillos stuffed with salt cod, tuna, goat cheese or other ingredients. All the versions we tried were delicious, but we liked the ones with goat cheese best.

The garbanzo beans, Spanish olive oil and sherry vinegar for this recipe were already in my pantry. Sherry vinegar can be hard to find, but it’s worth seeking out and keeping on hand. I like Rumulo vinagre de Jerez, which I’ve bought at Whole Foods. It’s fragrant, mild yet complex in flavor, and brings out the best in foods. The original recipe called for fresh lemon juice or red wine vinegar. You could use either, but if you have sherry vinegar, try that instead.

I’ve adapted the recipe froma wonderful new cookbook, Tapas: Sensational Small Plates From Spain, by Joyce Goldstein (Chronicle Books, $22.95).

Serve this on little plates as an appetizer course, accompanied by crusty bread, or as part of a bigger meal. For a main dish, I spooned it over salad greens. It also would taste good with lettuce in a whole-wheat pita pocket.

GARBANZOS, TUNA AND PIQUILLO PEPPERS

Yield: 6 to 8 tapas; 2 to 3 main-dish servings

1 (15-ounce) can garbanzo beans, rinsed and drained
1 (about-7-ounce) can or jar oil-packed tuna, drained and flaked
1/2 cup finely minced red onion or 2 tablespoons chopped fresh chives
3 tablespoons chopped flat-leaf parsley
6 tablespoons chopped canned piquillo peppers (pat dry before chopping)
About 2 tablespoons extra-virgin olive oil
About 2 tablespoons sherry vineger or lemon juice or red wine vinegar to taste

Combine beans, tuna, onion or chives, parsley and peppers in a bowl; mix gently but well. Drizzle with oil and vinegar; mix well. Taste and add more oil or vinegar if desired.