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Piquillo Peppers Stuffed with Tuna
5 from 24 votes

Piquillo Peppers Stuffed with Tuna

Piquillo Peppers Stuffed with Tuna features roasted piquillo peppers filled with a savory mixture of tuna, mayonnaise, shallots, garlic, capers, and lemon juice. Paired with a fingerling potato and olive salad dressed with sherry vinegar and olive oil, this dish blends tender, sweet peppers and flavorful filling with a simple, tangy potato side, ideal for tapas or light meals.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings (or more as part of a tapas menu)
Calories: 607 kcal
Course: Appetizer
Cuisine: Mediterranean, Spanish

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:
    Cup of Yum
  1. 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.
  2. 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:
  1. In a medium mixing bowl combine the drained tuna, mayonnaise, shallot, garlic, capers, lemon juice, and salt and pepper to taste.
  2. Drain the jarred piquillo peppers, and blot excess fluid with paper towels. Set them out on a work surface.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings (or more as part of a tapas menu)

Amount Per Serving

Calories 607

% 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.