Tuna Stuffed Piquillo Peppers Recipes

STUFFED PEPPERS WITH TUNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put peppers into a large pot with just enough salted water to cover; bring to a boil and cook until the peppers are just tender, about 5 minutes. Drain peppers thoroughly.
• Arrange peppers into a shallow baking dish with cavity-side up.
• Mix rice, tuna, celery, onion, and black pepper together in a bowl; add 1/2 cup plus 2 tablespoons mayonnaise and stir to coat. Spoon the rice mixture into the bell peppers. Pour water into the baking dish around the stuffed peppers. Sprinkle panko bread crumbs over the top of the stuffed peppers.
• Bake in preheated oven until the bread crumbs are browned, about 30 minutes.

STUFFED PIQUILLO PEPPERS

Steps:

• For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
• In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
• Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
• For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
• To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.

TUNA-STUFFED PIQUILLO PEPPERS

Steps:

• Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
• Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
• Use a teaspoon to fill each pepper with some of the tuna mixture.
• Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

PIQUILLO PEPPERS STUFFED WITH RAW TUNA SALAD

Steps:

• In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper.
• Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves.

TUNA STUFFED PIQUILLO PEPPERS TAPAS

Steps:

• Drain tuna and flake with a fork.
• Mix all ingredients except peppers into tuna, lightly.
• Stuff peppers with tuna mixture.Refrigerate at least 20 minutes.
• Serve cold.
• For the egg, put egg in pot of cold water on high heat. When it comes to a boil, cover and turn off heat. Let sit 10 minutes. Peel under cold running water,.