Piquillo Peppers Stuffed with Tuna

Name: Piquillo Peppers Stuffed with Tuna
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mediterranean Spanish
Ingredients: 1012 ea. Whole roasted red peppers (pimientos de piquillo; Stuffing; 6 oz. Tuna in can in extra virgin olive oil; 1/2 tsp. Sherry Vineger; 15 ea. Pitted black olives, diced; 1 tbsp. Capers, diced; 1/4 tsp. Pepper; 1 tbsp. Extra virgin olive oil; 2 ea. Green onions, chopped; 2 sprigs Italian parsley, chopped; Garnish; 1 tsp. Extra virgin olive oil; 1/2 tsp. Black pepper; 1 spring Italian parsley; 1 ea. Green onions

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The preserved sweet pimento red peppers are perfect for stuffing. This is a simple dish that can transform your table in less than 20 minutes and is appealing to serve for a Tapas get-together, or even a quick healthy snack with your family. The tuna olive and caper filling has an elegant balance of salty savory tones that are harmonized with the sweet delicate flavor of the little roasted peppers.

Recipe

PRE TIME: 20 min

COOKING TIME: 0

TOTAL TIME: 20 min

6 SERVING

Ingredients:

1012 ea. Whole roasted red peppers (pimientos de piquillo
Stuffing
6 oz. Tuna in can in extra virgin olive oil
1/2 tsp. Sherry Vineger
15 ea. Pitted black olives, diced
1 tbsp. Capers, diced
1/4 tsp. Pepper
1 tbsp. Extra virgin olive oil
2 ea. Green onions, chopped
2 sprigs Italian parsley, chopped
Garnish
1 tsp. Extra virgin olive oil
1/2 tsp. Black pepper
1 spring Italian parsley
1 ea. Green onions

Directions:

Step 1

Drain the tuna and place it in a bowl. Add the sherry vinegar and lightly break up the tuna flakes using a fork, set aside.

Step 2

Finely chop the olives and capers and add them to the tuna. Chop the green onions and the parsley and add to the tuna mix, add black pepper, drizzle some olive oil.

Step 3