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Spanish Tuna-Stuffed Piquillo Peppers Recipe

The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I’m drinking a glass of sherry or a Rioja, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that’s Spanish for “peppers with some well-dressed tuna shoved inside’em”)—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.

  • 1 (250-gram, about 8.5 ounces) jar oil-packed ZONA OCEAN bonito tuna, drained
  • 1 recipe allioli, 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
  1. 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.
  2. 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.

Marinated Butter Beans & Artichokes

  • 3 tbsp ZONA red wine vinegar
  • 1/4 cup plus 2 tbsp olive oil, divided
  • Sea salt and ground black pepper, to taste
  • 1 cup cooked butter beans
  • 1 cup jarred artichokes, cut into quarters
  • 1/4 cup thinly sliced fresh radish
  • 1/4 cup minced fresh chives
  • 1 sprig fresh rosemary, leaves removed
  • 1 tbsp apple cider vinegar
  • 1 small seedless cucumber, sliced thinly lengthwise
  • 4 oz part-skim mozzarella cheese, shaved
  • 4 oz fresh arugula
  • 1/4 cup sliced pickled eggplant
  1. Prepare vinaigrette: In a small bowl, combine Banyuls vinegar and 1/4 cup oil with salt and pepper. Set aside.
  2. In a medium bowl, combine remaining 2 tbsp oil with red wine vinegar. Add beans, artichokes, radish, chives and rosemary and toss to combine. Set aside until ready to assemble salad.
  3. In a small bowl, toss apple cider vinegar with cucumber. Set aside.
  4. Assemble salad: Divide cucumber slices evenly among 4 plates and top each with 1 oz cheese. Layer quarter of vegetable mixture over top, then finish with arugula, dividing evenly.
  5. Garnish with eggplant, dividing evenly, and a spoonful of vinaigrette.