Piquillo Peppers Stuffed with Tuna
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings (or more as part of a tapas menu)
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Calories
607 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Spanish
Piquillo Peppers Stuffed with Tuna
Description
The recipe includes two components: a fingerling potato and olive salad, and the tuna-stuffed piquillo peppers. The potatoes are boiled salted and halved, then mixed with chopped olives, sherry wine vinegar, olive oil, salt, and pepper for a mildly acidic, textured salad. Meanwhile, the tuna filling combines canned tuna with mayonnaise, minced shallots and garlic, chopped capers, fresh lemon juice, salt, and pepper, creating a creamy and tangy mixture.
Jarred piquillo peppers are drained and dried before being filled neatly using a piping bag. The combination of the sweet, roasted pepper with the savory, lemony tuna filling provides a balanced flavor profile. The potato salad complements the dish, providing starchy substance and briny olive notes.
These components can be made hours ahead and assembled shortly before serving for freshness. This dish fits well as part of a tapas menu or light starter, combining ease with depth of flavor and attractive presentation.
Ingredients
Fingerling Potato and Olive Salad:
- 1 pound fingerling potato scrubbed clean, or baby/tiny potatoes
- ¾ cup olive any varieties such as alfonso, kalamata, manzanilla, etc (use a combination of black and green, roughly chopped
- 1 tablespoon sherry wine or cava vinegar
- ½ tablespoon extra-virgin olive oil
- kosher salt
- black pepper freshly ground
Tuna-Stuffed Piquillo Peppers:
- 2 tuna drained, packed in oil or water
- ¼ cup mayonnaise
- 2 tablespoons shallot minced
- 2 tablespoons garlic minced or pressed
- 1 tablespoon capers drained and chopped
- 1 tablespoon lemon juice fresh
- kosher salt
- black pepper freshly ground
- 11 to 12 piquillo pepper from a 10.2 ounce jar, roasted, drained
Instructions
Fingerling Potato and Olive Salad:
- Add the potatoes to a medium-sized pot, add enough cold water to cover by 1 inch, and salt generously. Bring to a boil over high heat, then reduce the heat to medium and cook until potatoes are fork tender, about 15 to 20 minutes (time will depend on size of the potatoes). Drain, and set aside to cool.
- Halve the cooled fingerling potatoes lengthwise and add to a large mixing bowl. Add the chopped olives, vinegar, olive oil, and salt and pepper to taste. Set aside while you prepare the peppers.
Tuna-Stuffed Piquillo Peppers:
- In a medium mixing bowl combine the drained tuna, mayonnaise, shallot, garlic, capers, lemon juice, and salt and pepper to taste.
- Drain the jarred piquillo peppers, and blot excess fluid with paper towels. Set them out on a work surface.
- Spoon the tuna mixture into a piping bag with the tip cut off or large ziptop bag with the corner cut off. You want the opening to be large enough to comfortably pipe the tuna mixture. One by one, hold open a piquillo pepper and pipe the tuna mixture into the cavity until the pepper is full. Set aside, and repeat with the remaining peppers and filling.
- Arrange the Tuna-Stuffed Piquillo Peppers on either end of a platter with the Fingerling Potato and Olive Salad mounded in the center.
Notes
- Prepare both the potato salad and tuna mixture a few hours in advance for milder blending of flavors.
- Store the tuna filling covered in the fridge and stuff peppers shortly before serving to maintain texture.
- Dress the potato salad just before serving to preserve freshness and prevent sogginess.
- Consider pairing with other tapas dishes such as Potato Bombas, Bacon-Wrapped Dates with Goat Cheese, or Garlic Shrimp for a varied spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (or more as part of a tapas menu)
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 23g | 46% |
| Fat | 42g | 65% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 2249mg | 94% |
| Potassium | 23mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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