No results to search

Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún) Recipe

Name: Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún) Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 (250-gram, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained; 1 recipe allioli (see note), divided; 1 small shallot, minced (about 2 tablespoons); 1 tablespoon fresh juice from 1 lemon; 1 tablespoon chopped brined capers; 3 tablespoons minced fresh flat-leaf parsley leaves, divided; 1/4 cup extra-virgin olive oil, plus more for serving; Kosher salt and freshly ground black pepper; 1 (12- to 14-ounce) jar piquillo peppers, drained, about 12 total (see note); 12 slices baguette, cut on a sharp bias and toasted; Coarse sea salt, for serving

Prep Time

15m

Cook Time

Total Time

15m

This Spanish Tuna-Stuffed Piquillo Peppers recipe features tangy bonito tuna mixed with allioli, shallot, lemon, capers, and parsley, all stuffed into sweet piquillo peppers. The roasted peppers are served with toasted baguette slices and a sprinkle of coarse sea salt for a tasty tapas-style dish.

Recipe Options

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

1 (250-gram, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained

1 recipe allioli (see note), divided

1 small shallot, minced (about 2 tablespoons)

1 tablespoon fresh juice from 1 lemon

1 tablespoon chopped brined capers

3 tablespoons minced fresh flat-leaf parsley leaves, divided

1/4 cup extra-virgin olive oil, plus more for serving

Kosher salt and freshly ground black pepper

1 (12- to 14-ounce) jar piquillo peppers, drained, about 12 total (see note)

12 slices baguette, cut on a sharp bias and toasted

Coarse sea salt, for serving

Combine tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and fold gently to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or allioli if desired.

Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving board. Top each with a stuffed pepper. Top with a dollop of allioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Place a toothpick in each to secure it to the bread and serve immediately.

Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún) Recipe

Ingredients

Steps

Nutrition Facts

Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts