Tuna-Stuffed Piquillo Peppers
Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep’s milk cheese.
- Serves: 4 persons
- 1(6- to 7-ounce) jar high-quality Spanish or Italian tuna
- 1tablespoon small capers or roughly chopped large capers
- 2tablespoons chopped parsley
- 1teaspoon chopped mint
- ¼cup celery, tender center stalks and leaves
- ½cup finely diced red onion or chopped scallions
- Salt and pepper
- ½teaspoon red-pepper flakes, or to taste
- 1teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
- 3tablespoons extra-virgin olive oil
- 12piquillo peppers, from a jar
- Lettuce leaves, for garnish (optional)
- Hard-boiled eggs, cooked for 8 minutes, for garnish (optional)
Step 1Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
Step 2Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
Step 3Use a teaspoon to fill each pepper with some of the tuna mixture.
Step 4Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.