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Piquillo Peppers Stuffed with Tuna and Capers Recipe

Piquillo Peppers Stuffed with Tuna and Capers Recipe

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Ingredients

½ can Piquillo Peppers - drained, liquid reserved

2 cans Ortiz Bonito del Norte tuna - Drained

1 tbsp Salted Capers - rinsed and minced

3 green onions - minced

2 sprigs of Italian parsley - minced

1 tsp. Sanchez Romate Reserva Sherry Vinegar

1/2 tsp Sweet Smoke Paprika, sweet smoked Spanish paprika

2 tablespoons Nunez de Prado or other Spanish Estate Olive Oil

Shop For This Recipe

Ortiz Bonito Del Norte Tuna Tin
$10.95
Recca Pantescan Salted Capers - Non-Pareil
$6.95
Sherry Vinegar - Sanchez Romate Reserva
$15.95
Pimenton De La Vera (Sweet Smoked Paprika) - Spain
$7.95
Piquillo Peppers
$7.95
Nunez de Prado Organic Olive Oil Flower of the Oil Single Estate
$34.95
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Directions

Piquillo Peppers Stuffed with Tuna and Capers Recipe

The ever-versatile Piquillo Pepper is perfect for stuffing with your favorite amazing tuna.

1. Drain the peppers and reserve juice.

2. Trim the ends off the green onions and discard, then mince the green onions.

3. Mince the parsley leaves and stems.

4. In a small sieve rinse the salted capers and mince.

5. Drain the tuna. In a small bowl, break the tuna into flakes using a fork.

6. Add the minced parsley, capers and green onions then sprinkle with vinegar, half the reserved Piquillo pepper juice, and sweet paprika.

7. Drizzle oil on top and mix thoroughly.

8. Carefully open each pepper and spoon in the tuna mixture.


Arrange on a serving plate. Garnish with parsley sprig.


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