Spanish Stuffed Peppers - Pimientos del Piquillo Rellenos de Atún

Tuna and Olive-Stuffed Peppers - Pimientos del Piquillo Rellenos de Atún

Spanish Stuffed Peppers - Pimientos del Piquillo Rellenos de Atún

Spanish Stuffed Peppers with Tuna (Pimientos del Piquillo Rellenos de Atún) — a quick and flavorful tapas recipe made with tuna, aioli, and capers, perfect for pinchos or party appetizers.

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Course: Appetizer

Cuisine: Mediterranean, Spansih

Keyword: aioli, atun, pinchos, Piquillo, roasted peppers, stuffed, tapas, tuna

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: as a snack

Calories: 461kcal

Equipment

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..

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