Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún) Recipe - 华体会体育推荐

The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún(that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.

Why this recipe works:

Starting with high quality canned ingredients means very little labor is required to reach delicious results.
A garlicky and bright allioli brings tons of flavor to the tuna salad.

Note:If you don't want to make homemade allioli, you can make a quick cheaty version by whisking together 1/2 cup of store-bought mayonnaise, 1/4 cup extra virgin olive oil, 3 minced garlic cloves (about 1 tablespoon minced garlic), and a teaspoon of lemon juice. Season well with salt. If you can't find piquillo peppers, substitute canned roasted red bell peppers cut into 1 inch wide strips. Assemble by spooning tuna salad on top of bread and laying a strip of bell pepper on top.

Piquillo Peppers Stuffed With Tuna and Allioli: Proof That Canned Foods Can Be Delicious

Active:15 mins

Total:15 mins

Serves:4 to 6 servings

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1 (250g, about 8.5 ounces) canoil-packed bonito tuna, such as Ortiz, drained
1recipeallioli(see note), divided
1smallshallot, minced (about 2 tablespoons)
1tablespoonfresh juice from 1 lemon
1tablespoon choppedbrinedcapers
3tablespoons mincedfresh flat-leaf parsley leaves, divided
1/4cupextra-virgin olive oil, plus more for serving
Kosher saltand freshly ground black pepper
1 (12- to 14-ounce) jarpiquillo peppers, drained, about12total (see note)
12slicesbaguette, cut on a sharp bias and toasted
Coarse sea salt, for serving

Combine tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and fold gently to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or allioli if desired.
Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving board. Top each with a stuffed pepper. Top with a dollop of allioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Place a toothpick in each to secure it to the bread and serve immediately.

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Piquillo Peppers Stuffed With Tuna and Allioli: Proof That Canned Foods Can Be Delicious

Nutrition Facts(per serving)
597	Calories
29g	Fat
71g	Carbs
25g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	597
% Daily Value*
Total Fat29g	37%
Saturated Fat 5g	25%
Cholesterol27mg	9%
Sodium1053mg	46%
Total Carbohydrate71g	26%
Dietary Fiber 17g	60%
Total Sugars 4g
Protein25g
Vitamin C 4mg	20%
Calcium 307mg	24%
Iron 9mg	50%
Potassium 1121mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.