Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún) Recipe
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The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.
Why this recipe works:
- Starting with high quality canned ingredients means very little labor is required to reach delicious results.
- A garlicky and bright allioli brings tons of flavor to the tuna salad.
Note: If you don't want to make homemade allioli, you can make a quick cheaty version by whisking together 1/2 cup of store-bought mayonnaise, 1/4 cup extra virgin olive oil, 3 minced garlic cloves (about 1 tablespoon minced garlic), and a teaspoon of lemon juice. Season well with salt. If you can't find piquillo peppers, substitute canned roasted red bell peppers cut into 1 inch wide strips. Assemble by spooning tuna salad on top of bread and laying a strip of bell pepper on top.
Recipe Facts
Ingredients
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1 (250g, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained
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1 recipe allioli (see note), divided
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1 small shallot, minced (about 2 tablespoons)
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1 tablespoon fresh juice from 1 lemon
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1 tablespoon chopped brined capers
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3 tablespoons minced fresh flat-leaf parsley leaves, divided
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1/4 cup extra-virgin olive oil, plus more for serving
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Kosher salt and freshly ground black pepper
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1 (12- to 14-ounce) jar piquillo peppers, drained, about 12 total (see note)
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12 slices baguette, cut on a sharp bias and toasted
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Coarse sea salt, for serving
Directions
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Combine tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and fold gently to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or allioli if desired.
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Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving board. Top each with a stuffed pepper. Top with a dollop of allioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Place a toothpick in each to secure it to the bread and serve immediately.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
597 | Calories |
29g | Fat |
71g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 597 |
% Daily Value* | |
Total Fat 29g | 37% |
Saturated Fat 5g | 25% |
Cholesterol 27mg | 9% |
Sodium 1053mg | 46% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 17g | 60% |
Total Sugars 4g | |
Protein 25g | |
Vitamin C 4mg | 20% |
Calcium 307mg | 24% |
Iron 9mg | 50% |
Potassium 1121mg | 24% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |