Stuffed vegetables and leaf rolls
Sweet, smoky piquillo peppers from Spain’s Navarra region are filled with tuna, mayonnaise, and capers to make a quick meze-style main dish. Since the peppers come ready to eat from a jar, this no-cook recipe is especially convenient.
In a bowl, thoroughly mix the drained tuna with the mayonnaise, capers, parsley, and lemon juice.
Gently fill the piquillo peppers with the tuna mixture using a teaspoon.
Arrange the stuffed peppers on a plate, drizzle with olive oil, and serve.
The piquillo peppers are already cooked in the jar, so handle them gently or they may tear and fail to hold the filling. Drain the tuna well, or the filling may become watery. Allergens: fish (tuna) and egg (mayonnaise).
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