Chef Paulette's Tuna-Stuffed Piquillo Peppers - WSMV News 4

Chef Paulette's Tuna-Stuffed Piquillo Peppers

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Tuna-Stuffed Piquillo Peppers

2 5-ounce cans oil-packed Italian tuna, drained
3 scallions, trimmed & minced
juice from 1 medium lemon
2 tablespoons small capers
1 stalk celery, minced
1/4 cup minced flat-leaf parsley
1/4 cup olive oil, plus more for serving
1 recipe aioli divided (see below)
salt & pepper to taste
1 (12- to 14-ounce) jar piquillo peppers, drained, about 8-10 total
8-10 baguette slices, cut thinly, toasted if desired

Mix the tuna with the scallions, lemon juice, capers, celery, parsley, olive oil and a 1/4 cup of the aioli. Season with salt & pepper. Gently stuff tuna mixture into each piquillo pepper. Arrange baguette slices on a serving dish. Top each with a stuffed pepper. Top with a dollop of aioli. Drizzle a little olive oil, and sprinkle with salt. Serve immediately.

Quick Lemon-Garlic Aioli

1/2 cup mayonnaise
3 medium cloves garlic, peeled & minced
juice form 1/2 medium lemon
salt and pepper to taste

Mix mayo with garlic and lemon juice. Season with salt and pepper.

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