Piquillo Peppers with Mediterranean Tuna Salad
Recipe created by Cathy and Tony Mantuano
Olive-oil-packed Italian or Spanish tuna is a moist filling for these smoky Spanish peppers.
This recipe is made from ingredients featured in The Great Pantry Makeover.
This recipe is made from ingredients featured in The Great Pantry Makeover.
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.
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.