Tuna & Piquillo Pepper Tapas – Easy 10-Minute Spanish Recipe
These Tuna & Piquillo Pepper Tapas are a delicious and incredibly easy Spanish appetizer you can make in just 10 minutes – with no cooking required! Sweet roasted piquillo peppers are stuffed with a creamy tuna filling made with tuna in olive oil, mayonnaise or aioli, shallots, lemon, capers, and fresh parsley. They're perfect for a Spanish tapas spread, dinner party, or easy last-minute appetizer.
Equipment
- medium mixing bowl
- Small spoon or fork
Ingredients
- 5-10 whole canned Piquillo Peppers drained
- 200 g 7oz Canned tuna in olive oil, drained
- 3 tbsp mayonnaise or allioli
- 2 tbsp minced onion or shallot
- 1 tbsp fresh lemon juice
- 1 tbsp diced Capers or pickles
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Breadcrumbs optional for thickening filling
- Fresh parsley for garnish optional
Instructions
- Drain the peppers: Remove the piquillo peppers from the jar and lay them out to drain.5-10 whole canned Piquillo Peppers, 200 g 7oz Canned tuna in olive oil, drained
- Flake the tuna: Drain the tuna very well. Excess oil or liquid can make the filling too loose. Break the tuna apart with a fork.
- Mix the filling: Add the minced onion, lemon juice, parsley, and capers. Season to taste with some salt and black pepper, give everything a little mix and then add the mayonnaise and mix until creamy. The filling should be creamy, but stick together on a fork or spoon. If the filling feels too loose, add a little more tuna or a teaspoon of breadcrumbs.3 tbsp mayonnaise or allioli, 2 tbsp minced onion or shallot, 1 tbsp fresh lemon juice, 1 tbsp diced Capers or pickles, 2 tbsp chopped fresh parsley, Salt and pepper
- Stuff the peppers: Stuff individual piquillo peppers with the tuna mixture using a small spoon. Serve on a tapas sharing plate.Breadcrumbs, Fresh parsley for garnish
Notes
To make these into pintxos, cut some baguette into rounds and add the stuffed piquillo peppers on top. To help them hold together, add a skewer through the piquillo pepper and bread. Serve immediately.
Storage Tips
- You can prepare the tuna filling up to 1 day ahead and refrigerate it in an airtight container.
- The peppers can be stuffed several hours ahead and kept refrigerated.
- For best quality, eat them within 1 day. Keep the tuna filling and assembled pintxos refrigerated.