Sweet, smoky piquillo peppers from Spain's Navarre region are stuffed with tuna, mayonnaise and capers for a quick, meze-like main. Using jarred peppers means there's no cooking required.
Mix the drained tuna with the mayonnaise, capers, parsley and lemon juice in a bowl until well combined.
Gently fill each piquillo pepper with the tuna mixture using a teaspoon.
Arrange the stuffed peppers on a plate, drizzle with olive oil and serve.
The piquillo peppers come already cooked in the jar, so don't squeeze them too hard or they'll tear and won't hold the filling. Drain the tuna well, or the filling turns watery. Allergens: contains fish (tuna) and egg (mayonnaise).
If you can't find capers, finely diced pickled cucumber works as a substitute; the tang is similar but the saltiness is milder.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.