Piquillo Peppers Stuffed with Raw Tuna Salad

Name: Piquillo Peppers Stuffed with Raw Tuna Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 16 peppers
Ingredients: 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

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 16 peppers

Level: Easy

Total: 15 min
Active: 15 min

Yield: 16 peppers

Ingredients

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

16 roasted piquillo peppers, peeled and seeded

Parsley leaves, for garnish

Directions

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.