Tuna Stuffed Peppers - Pimiento Relleno de Bonito

These light, easy to make stuffed peppers are perfect as a party food if you're trying to show off your tapas skills. Alternatively they are bound to please as a starter before you tuck into a delicious hearty main course! Mouthwatreringly delicious, enjoy!

Serves 12

20 minutes

Ingredients

1 Large Baguette

3 Tbsp Olive Oil

1 Tbsp Sherry Vinegar

2 Tins Ortiz Tuna Belly in Olive Oil (220g Tuna)

1 Small Onion, Minced

2 Tbsp Minced Cornichons

1 Tbsp Minced Capers

3 Tbsp Mayonnaise

1/2 tsp Dried Tarragon

12 Piquillo Peppers (any size)

You May Also Need

Goes Well With

Directions

1.Firstly, preheat the oven to 180 degrees Celsius (hot enough to toast the bread). Cut the baguette into small slices and pop into the oven until the edges become brown and crisp whilst still ensuring the centre is soft and chewy.

2.In a bowl, whisk together the Olive Oil and Sherry Vinegar, set aside.

3.Drain the Tuna and break it down into small flakes. This should be very easy as our Tuna is delicate and tender! Add the Onion, Cornichons, Capers, Mayonnaise, Tarragon and a generous pinch of Black Pepper. Stir until combined. By all means customise amounts to fit your desires! Season with Salt.

4.Stuff the Peppers with the Tuna mixture and serve on top of the slices of bread. Drizzle with the Olive Oil/Sherry Vinegarette and enjoy!