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 15m

Total 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.