Recipe Gift: Tuna-Stuffed Piquillo Peppers

This is such a great idea. Yes, the tuna-stuffed piquillo pepper is a great idea. But how I got the recipe is even better.

Okay, I’m coining this phrase (if there are any millions to be made for coining a phrase, please send to my PO Box): Recipe Gift.

Duane’s son, Jody, sent me a recipe gift for Christmas. A recipe plus the ingredients. For someone who loves to cook (me) this was the perfect gift. Jody had already tried the recipe and loved it. He thought that we would love it, too. What could be better?

Duane and Jody

Duane and Jody

The ingredients he sent were conveniently in a can and a jar. BUT they were from Spain. Spanish tuna and Spanish piquillo peppers. The can itself is a work of art…

bonito tuna from Spain

bonito tuna from Spain

And so are the peppers.

Spanish piquillo peppers

Spanish piquillo peppers

Do you know piquillo peppers? They are small red peppers, roasted to remove their skins so you work with smooth sultry pepper flesh. But they remain whole (without their tops/heads) so you can stuff them, like pita pockets.

The recipe Jody sent was a link from Serious Eats. (Recipe below with a few tweaks from me.) And I just took it from there. First I made the garlic-lemon aioli…

garlic-lemon aioli

garlic-lemon aioli

aioli, seasoned, in bowl (let it chill a bit)

aioli, seasoned, in bowl (let it chill a bit)

Then I took out the peppers and let them drain off the jar juices on a paper towel.

piquillo peppers draining

piquillo peppers draining

Then opened the beautiful tuna can (which I’m washing and then hanging on the kitchen wall) to reveal the beautiful tuna…

Spanish bonito tuna

Spanish bonito tuna

Cut up shallots, and parsley, juiced lemon, added capers, and some aioli, all to the bowl with drained tuna…

tuna mixture

tuna mixture

Mix it up…

tuna mixture

tuna mixture

Now the fun part: stuffing the peppers. Gently hold one pepper in your hand with the top part open (like your going to fill a pastry bag). Spoon tuna mixture in, pushing down gently, until it’s filled with as much as you can get in.

stuffed peppers

stuffed peppers

Lay each filled pepper on a slice of baguette. When all done, place on a serving platter and dollop each with aioli, drizzle with a little olive oil, sprinkle with salt and minced parsley.

Spanish Tuna-Stuffed Piquillo Peppers

Spanish Tuna-Stuffed Piquillo Peppers

Then have yourself a merry ole time. Your tastebuds will pop like fireworks, and you won’t be able to stop saying Mmmmmm!

I start with one, then move on to all.

I start with one, then move on to all.

Of course, Jody loves to cook, too. And his birthday is in March. I’m now starting to dream about my recipe gift for him.

Tuna-Stuffed Piquillo Peppers (from Serious Eats)

1 (250-gram, about 8.5 ounces) can oil-packed Spanish Bonito tuna, drained

1 recipe aioli divided (see below)

1 small shallot, minced (about 2 tablespoons)

1 tablespoon fresh juice from 1 lemon

1 tablespoon capers

3 tablespoons minced fresh flat-leaf parsley leaves, divided

1/4 cup extra-virgin olive oil, plus more for serving

Kosher salt and freshly ground black pepper

1 (12- to 14-ounce) jar piquillo peppers, drained, about 8-10 total

8-10 baguette slices, cut thinly, toasted if desired

Combine tuna, 1/4 cup aioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and mix to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or aioli if desired.

Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving dish. Top each with a stuffed pepper. Top with a dollop of aioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with salt. Serve immediately.

For the Lemon-Garlic Aioli

1 large egg yolk

4 medium cloves garlic, minced (about 4 teaspoons)

1 tablespoon water

1 tablespoon juice (from 1/2 a lemon)

1 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Place egg yolk, garlic, water, and lemon juice in the bowl of a  food processor. Pulse until combined and then drizzle in the oil little by little with machine running until an emulsified mayo forms. Season with salt and pepper. to taste.  Store any leftover in a jar. Refrigerate for up to a week or two.

 

 

3 thoughts on “Recipe Gift: Tuna-Stuffed Piquillo Peppers

  1. Paulette,

    Hi! Can you tell me if I am in one class or two? I have two down, but not positive I actually got in two of them. Did you raise the price or is it still $60 per class? I need to send you a check. Mary Adair

    Happy 2016!

    Sent from my iPhone

    >

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