Ingredients
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1 small russet potato, peeled and cut into 1-inch cubes (should be about 1 cup)
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1 - 4-ounce can Bonito del Norte Tuna from Conservas Ortiz
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1/3 cup fresh ricotta, drained of its liquid
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1 tablespoon chopped parsley
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1 1/2 teaspoons lemon zest
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1 egg yolk
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1 teaspoon sea salt
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1/4 teaspoons freshly ground black pepper
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1 jar of Piquillo Peppers
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Spanish extra virgin olive oil, such as Castillo de Canena
Instructions
Preheat oven to 450°F.
In a small saucepan, add potatoes, cover with cold water and bring to a boil. Cook until the potatoes are completely cooked through, 10-12 minutes. Drain and allow to cool slightly.
While still warm, mash the potatoes and add the ricotta, tuna, parsley, lemon zest, egg yolk, salt and pepper. Add the egg yolks and mix to combine.
Fill each piquillo pepper with about 2 teaspoons of filling and place stuffed peppers in an oiled baking dish. Drizzle a little more extra virgin olive oil over the top and bake for 10 - 15 minutes, or until warmed through. Serve hot.