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.
Ingredients:
- 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
Preparation:
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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.
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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.
