These Tuna Stuffed Piquillo Peppers are a spin on a Spanish appetizer. If you a tuna lover you should try this recipe. Before moving to Spain I had never had this combination and now I order them whenever I see them on a menu. Bonus is that all the ingredients are naturally gluten free.
What ingredients are in Tuna Stuffed Piquillo Peppers?
- piquillo peppers. These peppers have no heat and are slightly sweet. You can buy them packaged in EVOO or water.
- canned tuna. I try to always buy high quality tuna. Living in Spain my favorite brand is Ortiz, which I have seen at Whole Foods in the US as well.
- pickles. Use a sweet or semi sweet pickles and finely dice or use an already prepared relsih.
- mayonnaise. This can be substituted with greek yogurt for a healthier option.
- corn
How to make Tuna Stuffed Piquillo Peppers?
- Drain tuna and corn. Drain the piquillo peppers and set on a paper towel to dry ans soak up any remaining liquid.
- Make tuna mixture by combining canned tuna, pickle relish, corn and mayonnaise. Add salt and pepper to taste. Mix well.
- Stuff piquillo pepper with as much of the mixture that fits inside of one piquillo pepper
- Enjoy for a tasty snack.
How to store the leftovers?
Line an airtight container with a paper towel to absorb any excess liquid. Arrange in a single layer and place in the refrigerator. Enjoy within 2-3 days.
What to serve with Tuna Stuffed Peppers?
Eat it as a pintxo by serving on slice of gluten free baguette bread. Pintxos are from the Basque region of Spain, however, we eat them all the time in Barcelona. They consist of different delicious toppings on top of a slice of baguette bread. Often enjoyed with a vermut or glass of wine.
Serve on top of a bed of lettuce an enjoy as the topping of a salad.
More La Disco Nap appetizer recipes
Pickled Jalapeno Pico de Gallo Salsa
Grandma’s Greek Yogurt Tzatziki
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Tuna Stuffed Piquillo Peppers
Equipment
- bowl
- serving plate
Ingredients
- 1 can piquillo peppers in evoo or water
- 225 grams cans of tuna
- 1 tbsp sweet pickle relish
- 75 grams corn
- 2 Tbsp mayonnaise
- salt and pepper to taste
Instructions
- Drain tuna and corn. Drain piquillo peppers and set on a paper towel to dry ans soak up any remaining liquid.
- Make tuna mixture by combining canned tuna, pickle relish, corn and mayonnaise. Add salt and pepper to taste. Mix well.
- Stuff piquillo pepper with as much of the mixture that fits inside of one piquillo pepper
- Enjoy for a tasty snack.
