Stuffed Piquillo Peppers with Tuna Salad

I discovered this recipe in the San Francisco Chronicle several years ago and have altered it slightly. I think a good barrel fermented Viura will go well with this delightful Tapa. Try Bodegas Muga Blanco Rioja

Ingredients for Stuffed Piquillo Peppers with Tuna Salad

• 7 ounce can of tuna in olive oil. Spanish tuna is so much better. You can buy it at the Spanish Table stores or online.
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 1 hardboiled egg, chopped
• One 12 ounce jar of piquillo peppers. I buy my Piquillo peppers at Whole Foods Market
• Salt and pepper to taste
• Sherry vinegar

Instructions for Stuffed Piquillo Peppers with Tuna Salad

• Squeeze the excess olive oil from the tuna and place tuna in a bowl and mash with a fork.
• Add the mayonnaise, celery, egg, and mix. Add salt and pepper to taste.
• Carefully handle the peppers, they tear easily.
• Drain off the liquid and place peppers on a paper towel.
• Stuff the piquillo peppers with the tuna salad.
• Arrange on a serving platter and sprinkle the peppers with a few drops of sherry vinegar.

Important Resources

Spanish Table – Four store locations and online store
La Tienda – online Spanish store