Piquillo Pepper Stuffed With Tuna And Caper Salad Recipe

Drain and pat dry

Remove the jarred piquillo peppers from the jar and place them on paper towels. Gently pat them dry and set on a tray. Reserve 1–2 tablespoons of the pepper liquid for the dressing if desired.

Finish peppers for serving

Just before assembling, brush both sides of each piquillo pepper lightly with 2 tablespoons extra-virgin olive oil and warm them briefly in a skillet over medium-low heat for 30–45 seconds per side or place them under a hot broiler for 1 minute to take the chill off and deepen flavor. Transfer to a plate to cool slightly.

Seasoning

Zest 1 lemon directly over a small bowl and squeeze the juice of the lemon into the bowl. Add 2 tablespoons finely chopped parsley, 1 teaspoon sea salt and 1 teaspoon black pepper to the bowl and whisk to combine. Use this mixture to toss with microgreens for serving or brush lightly on warmed peppers immediately before filling.

Fill and arrange: Using a small spoon, fill each warmed piquillo pepper with about 2 to 3 tablespoons of the prepared tuna and caper salad (see filling directions). Arrange stuffed peppers on a serving platter on a bed of microgreens or arugula. Garnish each pepper with a few whole capers, a light dusting of smoked paprika, and additional chives if desired.

Prepare aromatics

Finely mince the red onion, dice the fennel and celery, and finely dice the cornichons. Finely chop the rinsed capers if large. Snip the chives. Place all aromatics together in a medium mixing bowl.

Flake the tuna

Open and drain the canned tuna thoroughly (press with a spoon to remove excess oil). Transfer the tuna to the mixing bowl and use a fork to flake it into small, even chunks.

Make dressing and combine

In a small bowl combine 3 tablespoons Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard and 1 teaspoon white wine vinegar. Whisk until smooth. Add the dressing to the bowl with the tuna and aromatics. Add 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Gently fold everything together until evenly coated. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon if more brightness is desired.

Chill to meld flavors

Cover and refrigerate the tuna and caper salad for at least 15 minutes (up to 2 hours) to let flavors meld. If chilling longer, re-toss just before filling the peppers.

Final plating: Place the microgreens or baby arugula as a bed on your serving plate. Spoon the chilled tuna mixture into each prepared piquillo pepper (about 2–3 tablespoons per pepper). Scatter extra capers over the top, sprinkle smoked paprika lightly for color, and finish with a small drizzle of olive oil and remaining chopped parsley or chives. Serve immediately.