Spanish cuisine · Salads & Mezze

Piquillo Peppers with Tuna Belly

Sweet piquillo peppers filled with tender tuna belly, seasoned with sherry vinegar and onion.

Ingredients · for 4 servings

• 1 jar piquillo peppers (250 g)
• 200 g tuna in oil
• 1 small red onion
• 2 tbsp sherry vinegar
• 5 tbsp good olive oil
• 1 clove garlic
• 1/2 bunch flat-leaf parsley
• 1 tsp honey
• Salt, pepper

Instructions

1. Carefully remove the piquillo peppers from the jar so they don't tear, drain on paper towel and reserve the liquid.
2. Drain the tuna and flake coarsely with a fork – the belly meat should stay in large flakes and not fall apart into mush.
3. Finely dice half the red onion and fold into the tuna with salt, pepper, 1 tbsp olive oil and half the chopped parsley.
4. Loosely fill each pepper with a teaspoon and lay the stuffed peppers close together on a flat platter.
5. For the dressing, finely grate the garlic and whisk with sherry vinegar, honey, 2 tbsp of the reserved pepper liquid, the remaining olive oil, salt and pepper until creamy.
6. Spoon the dressing over the stuffed peppers, scatter the remaining onion sliced into paper-thin rings on top, sprinkle with parsley and serve lukewarm or cold.