Spanish Tuna Stuffed Piquillos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (250-gram, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained
1 recipe allioli (see note), divided
1 small shallot, minced (about 2 tablespoons)
1 tablespoon fresh juice from 1 lemon
1 tablespoon chopped brined 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 12 total (see note)
12 slices baguette, cut on a sharp bias and toasted
Coarse sea salt, for serving
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Directions: |
Directions:
Combine tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and fold gently to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or allioli if desired.
Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving board. Top each with a stuffed pepper. Top with a dollop of allioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Place a toothpick in each to secure it to the bread and serve immediately.
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: The tapa that tastes like an evening in San Sebastian. All you need is a nice vino blanco.....
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