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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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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8 as a snack
Course: Appetizer
Cuisine: Mediterranean, Spansih
Calories: 461
Ingredients Equipment Method

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

Equipment

  • OXO Magnetic Measuring Cups
  • Pro Microplane

Method
 

  1. In a medium bowl, fold together tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil.
  2. Season with salt and pepper to taste, and add more lemon juice, olive oil, or allioli if needed.
  3. Fill the piquillo peppers with the tuna mixture.
  4. Arrange the baguette slices on a serving board. Put a filled pepper on each slice. Add a dab of allioli on top.
  5. Sprinkle with the rest of the parsley, drizzle with olive oil, and add some coarse sea salt.
  6. Insert a toothpick in each one to hold it to the bread and it becomes a Spanish Pincho..