Pimientos del Piquillo Rellenos de Atún – Spanish Stuffed Peppers with Tuna
One of the things I love most about Spanish cuisine is its simplicity and honesty. You take local, seasonal ingredients, prepare them with minimal fuss, and suddenly you’ve got something extraordinary. Pimientos del Piquillo Rellenos de Atún — or Spanish Stuffed Peppers with Tuna — are a perfect example.
Native to Navarra, in northern Spain, piquillo peppers are small, sweet, and roasted to bring out their natural depth of flavor. They’re traditionally filled with a rich mixture of tuna, cheese, and spices, creating one of Spain’s most beloved tapas dishes.
If you can’t find authentic piquillo peppers, don’t worry — mini sweet peppers make an excellent substitute. Either way, this dish delivers the sweet-smoky peppers, the savory tuna filling, and that unmistakable Spanish touch that makes it perfect for sharing at tapas night, serving as an appetizer, or even enjoying as a light meal with crusty bread.
Wait, but what are Piquillos Peppers?
Piquillos are a type of small, red chili pepper (Capsicum annuum) that are distinctive for there unique shape and mild, sweet flavor. These peppers are traditionally grown in the Navarre region of northern Spain, particularly in the town of Lodosa. The name “piquillo” is derived from the Spanish word “pico,” meaning “beak,” referring to the characteristic pointed shape of the pepper.
*I have never seen them sold fresh, in canned and jarred after they have been roasted. They have a thin skin and smokey flavor.
Here are some key characteristics of Piquillos:
Shape and Size: Piquillos are small to medium-sized peppers with a pointed end, resembling a bird’s beak. They typically measure around 7-10 centimeters (3-4 inches)in length.
Color: When mature, Piquillos are bright red, and they are often harvested and used in this ripe state.
Flavor: Piquillo peppers are known for their mild, sweet taste with a subtle hint of smokiness. The lack of significant heat makes them appealing to a wide range of palates.
Culinary Uses: Piquillos are often used in Spanish cuisine, both fresh and processed. One popular preparation is to roast and peel them, after which they are often stuffed with a variety of fillings such as cheese, seafood, or meat. These stuffed Piquillos, known as “Piquillos Rellenos,” are a common tapas dish.
Popularity in Spain: Piquillos have gained popularity in Spain and internationally due to their versatility and unique flavor profile. .
Canning and Preservation: Piquillos are often preserved by canning, allowing them to be enjoyed year-round. The roasted and peeled peppers are typically packed in jars, making them convenient for use in recipes.
Why Spanish Stuffed Peppers with Tuna Work
What makes Pimientos del Piquillo Rellenos de Atún such a timeless Spanish dish is the balance of flavors and textures.
Sweet & smoky peppers: Roasted piquillo peppers bring a delicate sweetness and slight smokiness that pairs perfectly with savory fillings.
Savory tuna filling: Canned tuna (a Spanish pantry staple) adds protein and richness, while cheese and aromatics bind everything into a creamy, satisfying bite.
Simple yet elegant: With just a few affordable ingredients, you get a dish that feels gourmet but is incredibly approachable.
Tapas perfection: These stuffed peppers fit seamlessly into any tapas spread — equally at home alongside patatas bravas, tortilla española, or jamón.
Versatile: Serve warm as an appetizer, cold as part of a picnic, or even as a light main with salad and bread.
Tips & Tricks for Making Piquillo Peppers Stuffed with Tuna
- Choose quality tuna: Spanish canned tuna in olive oil (like Ortiz or Albo) elevates the flavor. Drain well before mixing.
Soften the peppers: If using jarred piquillo peppers, pat them dry with paper towels to remove excess liquid before stuffing.
Creamier filling: Add a spoonful of mayonnaise, cream cheese, or even béchamel for a smoother texture.
Don’t overstuff: Leave a little space so the filling doesn’t spill out while baking.
Finishing touch: A drizzle of good extra virgin olive oil or a sprinkle of smoked paprika makes them pop.
Make ahead: These are even better the next day once the flavors meld, making them a great party dish.
Bonito del Norte – The Gold Standard of Spanish Canned Tuna
If you’re throwing a tapas party and want to go all in, don’t overlook one of Spain’s biggest obsessions: canned seafood (conservas).
The Spanish LOVE their conservas. The philosophy is simple: when seafood is caught and immediately canned in high-quality olive oil, the flavor and freshness are preserved better than eating fish that has been sitting around for 12+ hours at the market. That’s how it was explained to me. (If you’ve heard a different explanation, leave a comment below — I’d love to hear it!).
One of the crown jewels of this tradition is Bonito del Norte, or “Beautiful of the North”. This isn’t your average supermarket tuna. Bonito del Norte comes from the species Thunnus alalunga (white tuna or albacore), and it’s prized for its:
Flavor & Texture – Delicate, mild, and buttery with a pale pink-to-white flesh that flakes beautifully.
Sustainability – Traditionally caught in the Bay of Biscay (northern Spain) using pole-and-line fishing, a more environmentally friendly method.
Culinary Uses – Often preserved in olive oil, it’s perfect for salads, tapas, pinchos, or simply served straight from the tin with crusty bread.
And when it comes to brands, the gold standard is Ortiz Bonito del Norte. Yes, it’s pricey compared to regular tuna — but for a tapas night where you want to impress? Totally worth it.
👉 Pair it with piquillo peppers, allioli, or just a squeeze of lemon, and you’ll see why Spaniards treat this canned fish like a luxury ingredient.
What is Aioli?
Aioli is a traditional Mediterranean sauce that originated in the Provence region of France and is also widely used in Spain. The name comes from the Provençal words “ail” (garlic) and “òli” (oil), which highlights its two essential ingredients.
Classic aioli is made by emulsifying garlic with olive oil, and sometimes enriched with egg yolk for a creamier texture. The result is a bold, garlicky sauce with a silky consistency.
Aioli is extremely versatile — you’ll find it served with:
Seafood (like prawns, grilled fish, or tuna)
Vegetables (such as roasted potatoes, asparagus, or peppers)
Meats (grilled chicken, lamb, or pork)
Sandwiches and tapas (including pimientos rellenos or simple baguette pinchos)
In Spain, especially in Catalonia and Valencia, aioli (allioli in Catalan) is a staple at family meals and restaurants alike.
👉 Pro tip: While many modern recipes use mayonnaise as a shortcut base, traditional aioli contains only garlic and olive oil — so it’s naturally dairy-free and egg-free.
How to make Aioli for Spanish Stuffed Peppers:
Making aioli involves creating a creamy emulsion of garlic, egg yolks, and olive oil. Here’s a basic recipe for homemade aioli:
Ingredients:
- 2 cloves of garlic, minced
- 2 large egg yolks
- 1 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt, to taste
Instructions:
Prepare Ingredients:
- Mince the garlic cloves finely.
Create the Base:
- In a mixing bowl, whisk together the egg yolks, minced garlic, and Dijon mustard until well combined.
Slowly Add Olive Oil:
- While continuously whisking, slowly drizzle in the olive oil in a very thin stream. This step is crucial for forming the emulsion that gives aioli its creamy texture.
- Continue whisking as you add the oil gradually. It’s important not to rush this process.
Adjust Consistency:
- If the aioli becomes too thick, you can adjust the consistency by adding a little bit of warm water, one teaspoon at a time, and whisking until you reach the desired thickness.
Add Lemon Juice and Salt:
- Once the emulsion is formed, add the lemon juice and salt to taste. The lemon juice adds acidity and brightness to the aioli, while salt enhances the flavor.
Whisk Until Smooth:
- Continue whisking until the aioli is smooth and well combined.
Taste and Adjust:
- Taste the aioli and adjust the seasoning if necessary. You can add more salt or lemon juice according to your preference.
Refrigerate:
- Refrigerate the aioli for at least 30 minutes before serving to allow the flavors to meld.
To make Spanish Stuffed Peppers - Pimientos del Piquillo Rellenos de Atún
Ingredients
1 can high-quality tuna (preferably packed in olive oil)
¼ cup aioli (or substitute cream cheese or mayonnaise)
1 small shallot (or garlic clove), finely minced
Juice of ½ lemon
1 tbsp capers, rinsed and chopped
2 tbsp fresh parsley, minced (optional)
1–2 tbsp olive oil
6–8 piquillo peppers (or mini sweet peppers as a substitute)
Olives, pitted and chopped (optional)
Salt + freshly cracked black pepper
Instructions
Make the filling – In a medium bowl, gently fold together the tuna, aioli, shallot, lemon juice, capers, parsley, and a drizzle of olive oil. Adjust seasoning with salt, pepper, and more lemon or aioli to taste.
Stuff the peppers – Carefully fill each piquillo pepper with the tuna mixture using a spoon.
Assemble the pinchos – Place each stuffed pepper on a slice of baguette. Top with a dab of aioli, a sprinkle of parsley, a drizzle of olive oil, and a pinch of sea salt.
Serve – Secure with a toothpick and serve as tapas or pinchos. These can be served right away or chilled for later.
Serving Ideas
Pair with classic tapas like Spicy Spanish Mussels (Mejillones Picantes) or Escalivada (Catalan Roasted Vegetables).
Serve with a glass of Rioja or crisp Spanish Albariño for an authentic experience.
Spanish Stuffed Peppers - Pimientos del Piquillo Rellenos de Atún
Ingredients
- 1 250-gram, about 8.5 ounces can oil-packed tuna, bonito such as Ortiz (if you can find it), or albacore, or whatever tuna fish you have, drained
- 1 recipe allioli Aioli Recipe is in the body above (or use store bought, or use a béchamel sauce
- 1 small shallot minced (about 2 tablespoons)
- 1 Tbsp fresh juice from 1 lemon
- 1 Tbsp chopped brined capers
- 3 Tbsp 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 10 total (or sweet baby peppers)
- 10 slices baguette cut on a sharp bias and toasted
- Coarse sea salt for serving
Instructions
- In a medium bowl, fold together tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil.
- Season with salt and pepper to taste, and add more lemon juice, olive oil, or allioli if needed.
- Fill the piquillo peppers with the tuna mixture.
- Arrange the baguette slices on a serving board. Put a filled pepper on each slice. Add a dab of allioli on top.
- Sprinkle with the rest of the parsley, drizzle with olive oil, and add some coarse sea salt.
- Insert a toothpick in each one to hold it to the bread and it becomes a Spanish Pincho..
Nutrition
Spanish Stuffed Peppers Pairs well with:
