Tuna Stuffed Piquillo Peppers Tapas Recipes
TUNA-STUFFED PIQUILLO PEPPERS
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
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.
PIQUILLO PEPPERS STUFFED WITH RAW TUNA SALAD
Provided by Bobby Flay | Bio & Top Recipes
Time 15m
Yield 16 peppers
Number Of Ingredients 11
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.
STUFFED PIQUILLO PEPPERS
Spanish-style tapas, appetizer-sized portions that allow you savor a variety of flavors at a single meal. Piquillos are small, red, spicy-sweet roasted Spanish peppers; look for them in gourmet groceries...I've found them in Pensacola, FL.....so I'm sure they are available. I've also successfully subbed Cherry Bomb Peppers, grown abundantly here in the south and roasted them myself. This recipe also uses Spanish manchego cheese. Serving size is for tapas size servings, not main dish, although these could be served as a main dish.....just for 2 or 3.
Provided by breezermom
Categories Brown Rice
Time 1h3m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat.
- Preheat oven to 400°.
- Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese.
- Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.
Nutrition Facts : Calories 86.8, Fat 0.7, SaturatedFat 0.1, Sodium 125.8, Carbohydrate 18.2, Fiber 1.8, Sugar 2.4, Protein 2.4
TUNA STUFFED PIQUILLO PEPPERS TAPAS
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
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,.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #seafood #spanish #european #dinner-party #fish #tuna #saltwater-fish
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