Smoky Tuna-Stuffed Piquillo Peppers
This simple, yet impressive tapa—starring luscious, succulent Bonito del Norte tuna from Conservas Ortiz—comes together in under a half hour for easy Spanish-Style entertaining. Make it a tapas party! Just add a platter of Spanish cheeses, spicy cured chorizo, olives and Marcona Almonds. Make a pitcher (or two!) of sangria, invite some friends over and enjoy a leisurely evening in Spain, no plane ticket required.
Recipe by Asha Loupy
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- 1/3 cup good-quality mayonnaise
- 3/4 teaspoon Las Hermanas Pimentón de La Vera DOP, plus more to taste
- One 8.8-ounce tin Bonito del Norte Tuna from Conservas Ortiz, lightly drained
- 2 tablespoons celery, minced
- 1 tablespoon shallot, minced
- Sea salt, to taste
- One 7.2-ounce jar Piquillo Peppers from La Catedral de Navarra, lightly drained
- Spanish extra virgin olive oil, such as Vieiru, for finishing
In a medium bowl, whisk together the mayonnaise and the Pimentón de La Vera until smooth. Add the lightly drained tuna and mash with a fork, breaking up any big pieces of tuna, and mix until the tuna is fully coated in the smoky mayonnaise mixture. Stir in the minced celery and shallot. Taste and adjust seasonings, if necessary.
To stuff the peppers, gently open the stem end of the piquillo pepper and, using a small spoon, fill with about a tablespoon of the smoky tuna mixture. Repeat with the remaining piquillo peppers. Arrange the finished stuffed peppers on a serving platter and garnish with a drizzle of extra virgin olive oil.