Tuna Stuffed Piquillo Peppers Recipes

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TUNA-STUFFED PIQUILLO PEPPERS



Tuna-Stuffed Piquillo Peppers image

Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.

Provided by David Tanis

Categories     finger foods, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 (6- to 7-ounce) jar high-quality Spanish or Italian tuna
1 tablespoon small capers or roughly chopped large capers
2 tablespoons chopped parsley
1 teaspoon chopped mint
1/4 cup celery, tender center stalks and leaves
1/2 cup finely diced red onion or chopped scallions
Salt and pepper
1/2 teaspoon red-pepper flakes, or to taste
1 teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
12 piquillo peppers, from a jar
Lettuce leaves, for garnish (optional)
Hard-boiled eggs, cooked for 8 minutes, for garnish (optional)

Steps:

  • Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
  • Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
  • Use a teaspoon to fill each pepper with some of the tuna mixture.
  • Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

GOAT CHEESE-STUFFED PIQUILLO PEPPERS



Goat Cheese-Stuffed Piquillo Peppers image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons sliced almonds
12 jarred roasted piquillo peppers, drained and patted dry (from one 8-ounce jar)
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
8 ounces goat cheese
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Sherry vinegar, for drizzling

Steps:

  • Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
  • If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
  • Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
  • Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

PIQUILLO PEPPERS STUFFED WITH RAW TUNA SALAD



Piquillo Peppers Stuffed with Raw Tuna Salad image

Provided by Bobby Flay | Bio & Top Recipes

Time 15m

Yield 16 peppers

Number Of Ingredients 11

1 pound 8 ounces tuna, cut into 1/4-inch dice
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped scallions
3 tablespoons olive oil
2 tablespoons capers, drained
2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotles
Salt and freshly ground pepper
Salt and freshly ground pepper
16 roasted piquillo peppers, peeled and seeded
Parsley leaves, for garnish

Steps:

  • In a small bowl, toss together the tuna, chopped parsley, scallions, olive oil, capers, mustard and chipotles. Season with salt and freshly ground black pepper.
  • Cut a slit in each of the roasted piquillo peppers and remove any excess juice from the inside. Carefully stuff the peppers with the tuna mixture until the pepper looks full. Garnish with parsley leaves.

TUNA STUFFED PIQUILLO PEPPERS TAPAS



Tuna Stuffed Piquillo Peppers Tapas image

This is so good! Serve with at least 2 other tapas.Cooking time is for cooking & cooling the hard boiled egg.

Provided by Pesto lover

Categories     Tuna

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

piquillo pepper, drained and patted dry
2 (7 ounce) cans tuna in vegetable oil
4 green onions, finely chopped
1/4 cup parsley, finely chopped
1 teaspoon sherry wine vinegar
1 small garlic clove, minced
1/2 cup black olive, chopped
1 egg, hard boiled, chopped
1/2 teaspoon sweet smoked paprika

Steps:

  • Drain tuna and flake with a fork.
  • Mix all ingredients except peppers into tuna, lightly.
  • Stuff peppers with tuna mixture.Refrigerate at least 20 minutes.
  • Serve cold.
  • For the egg, put egg in pot of cold water on high heat. When it comes to a boil, cover and turn off heat. Let sit 10 minutes. Peel under cold running water,.

TUNA-STUFFED PIQUILLO PEPPERS



Tuna-Stuffed Piquillo Peppers image

Categories     Fish     Pepper     Appetizer

Number Of Ingredients 9

6 ounces tuna
1 tablespoon capers, chopped
1 tablespoon parsley, chopped
1/4 cup celery, diced
1/2 cup scallions, diced
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons olive oil
12 piquillo peppers

Steps:

  • Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
  • Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
  • Use a teaspoon to fill each pepper with some of the tuna mixture.
  • Arrange stuffed peppers on lettuce leaves on a platter.

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