Tuna Stuffed Piquillo Peppers with Artichoke Mayonnaise

This dish is great for a fast light lunch or as a tray of appetizers. The peppers are sweet and spicy and the tuna is fresh and salty. Just a note: Whole piquillo peppers can usually be found in the gourmet or pickle aisle of your grocery store. A standard 12 ounce jar holds 12 whole piquillo peppers, but for this recipe, you will only need 4 peppers. Serve with sliced hard boiled eggs.


Ingredients
For the Peppers
3-4
ounces
can fine Spanish tuna (such as Ventresca de Bonito del Norte)
4
piquillo peppers
For the Artichoke Mayonnaise
6
ounces
jar marinated quartered artichokes with liquid
1/4
cup
mayonnaise
Directions
Separate the tuna into flakes with a fork. Stuff each piquillo pepper with equal amounts of tuna. Set aside in the refrigerator until ready to serve.
To prepare the artichoke mayonnaise, combine the jar of artichokes (with liquid) and mayonnaise, and puree using an immersion blender or a mini chopper. Serve as a side condiment for the stuffed peppers.

The base number of servings for this recipe is 2
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