Wash the hot peppers, remove the stalk and dig them with a small knife with a pointed blade and empty them completely with the help of a small spoon.
Pour the white wine, vinegar into a saucepan and add the spices and salt, then bring everything to a boil: at the first boil, add the peppers and cook them for 3-4 minutes over low heat, then drain and place them. turned upside down on a clean cloth (or absorbent kitchen paper) to dry for a few hours (the peppers must be very dry, because the drier they will be, the longer they will keep), preferably overnight.
Prepare the stuffing of the chillies, placing the tuna, capers and anchovies previously chopped with a knife in a mixer; use the mixer only for a few moments (count up to 5), just the time it takes for the ingredients to blend, making sure that the tuna does not lose its fiber becoming creamy.
Remove the mixture and place it in a bowl, mix it with a ladle and, using a small spoon, fill the peppers one by one.
Take sterilized jars and fill them with the stuffed peppers, taking care to position them straight with the pierced side up; fill the jar with oil until they are completely covered, then plug them and place them in a cool, dry and dark place.