Piquillo Peppers with Mediterranean Tuna Salad
Recipe created by Cathy and Tony Mantuano
Servings: Serves 4
Ingredients
  • 2 cans (6 ounces apiece) tuna in oil, drained
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 1 jar (about 12) whole piquillo peppers
  • 12 medium-size whole basil leaves
Directions
In a bowl, flake tuna. Add paprika, lemon zest, lemon juice, and oil; mix well. Season with salt and pepper to taste.

Dry piquillo peppers on paper towels. Carefully split peppers open, remove seeds, and lay flat. Place a basil leaf on each and top with 1 Tbsp. tuna mixture. Carefully roll to close. Seal each pepper with a toothpick if desired. Drizzle with extra oil and sprinkle with pepper; serve.