Tuna-Stuffed Piquillo Peppers

January 8, 2020 (Last Updated: July 15, 2020)
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A simple recipe for Tuna-Stuffed Piquillo Peppers (Pimentos del Piquillo Rellenos de Atún) with rustic Fingerling Potato and Olive Salad inspired by Disney’s Spice Road Table at Epcot’s Morocco Pavilion. It’s perfect as a light lunch or dinner, or as a unique component to a homemade tapas feast!

Five piquillo peppers stuffed with tuna salad, with a large serving of potato and olive salad behind it on the plate.

Traveling inspires me to create. Sampling new-to-me dishes is a driving force to expand my culinary repertoire. Sometimes the inspiration comes when you least expect it. Therefore, after enjoying a meal at Spice Road Table at Walt Disney World’s Epcot theme park, I suddenly had the motivation to make something new.

We sampled a delicious dish off the “Mediterranean Small Plates” section of their menu which stuck with me for months. Piquillo peppers stuffed with tuna salad are the centerpiece of the dish, served with a lightly dressed fingerling potato and olive salad.

piquillo peppers and potato and olive salad on a white plate
The peppers served at Disney’s Spice Road Table

Disney was not able to provide me with the actual recipe used by their chefs, so I put on my thinking cap and got to work creating my own version. There is a basic approach to making these Tuna-Stuffed Piquillo Peppers, very similar to making your favorite tuna salad.

Instead of celery, we use a combination of minced shallots, garlic, and capers. Mayonnaise is the binder to hold it all together, along with a healthy squeeze of fresh lemon juice. You can certainly use this as a filling for a tuna sandwich, but we’re not stopping there.

Fingerling potato and olive salad with 4 red piquillo peppers stuffed with tuna salad

What are Piquillo Peppers?

In order to make this recipe we need some piquillo peppers. Piquillos are small sweet peppers that traditionally grow in Spain, and are common in Spanish cooking. They are roasted and peeled before stuffing and serving. Luckily for us, piquillo peppers are commonly sold this way, saving us from this tedious process.

A jar of Pastene Fire Roasted Piquillo Peppers

There are many different filling options for piquillo peppers, including meats, seafood, and cheese. Obviously in this case we will use our delicious tuna filling. You can also try this Warm Stuffed Piquillo Pepper Bruschetta recipe which includes a lovely goat cheese filling, and is an amazing appetizer idea.

Check your local supermarket for jars of piquillo peppers. I purchase mine from Shaw’s Supermarket.

A platter of tuna-stuffed piquillo peppers on either end, and potato and olive salad in the middle

You can stick with the peppers on their own, but I highly recommend serving this dish the way Disney does, with a heaping pile of fingerling potatoes and olives dressed in Sherry vinaigrette.

If you are unable to find fingerling potatoes, use any small potato variety you can find. I like the Teeny Tiny Potatoes from Trader Joe’s. I’ve also seen similar varieties of miniature potatoes at Whole Foods, Aldi, and other supermarkets.

Close up view of a piquillo pepper stuffed with tuna salad, next to a pile of halved fingerling potatoes and chopped olives

What kinds of olives should I use?

Even though this recipe focuses on the tuna filling and the piquillo peppers, the salad is just as important in my opinion. It makes this a well-rounded dish. There are literally hundreds of varieties of olives in the world. Selecting the olives for your salad does not have to be a huge challenge.

Honestly, use whatever you like, but I would suggest leaning towards Mediterranean varieties if possible. Spanish olives are your best bet, but even Greek olives will work. Try to use a combination of both black and green olive varieties. I prefer alfonso, kalamata, and manzanilla olives.

Close up of 3 piquillo peppers stuffed with tuna salad, with potato and olive salad

My version of Disney’s recipe turned out just as good if not better than the original! It is easy to make, and tastes absolutely fantastic. Even my 7-year-old nephew who claims to hate bell peppers scarfed down 2 of the stuffed peppers himself.

If you end up with a large jar of piquillo peppers, use the rest of your haul to made these amazing Warm Stuffed Piquillo Peppers filled with goat cheese and topped with balsamic syrup. They are out of this world! I also recommend Barceloneta Potato Bombas as one of my favorite tapas recipes.

Have you ever eaten piquillo peppers before? I would love to hear more about your favorite tapas dishes! Share them in the comments!

Tuna-stuffed piquillo peppers on a platter with fingerling potato and olive salad

Tuna-Stuffed Piquillo Peppers

A simple recipe for Tuna-Stuffed Piquillo Peppers with rustic Fingerling Potato and Olive Salad inspired by Disney's Spice Road Table at Epcot's Morocco Pavilion. It's perfect as a light lunch or dinner, or as a unique component to a homemade tapas feast!
5 from 7 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Tapas
Cuisine Mediterranean, Spanish
Servings 4 servings (or more as part of a tapas menu)
Calories 607 kcal


Fingerling Potato and Olive Salad:

  • 1 pound fingerling or baby/tiny potatoes, scrubbed clean
  • 3/4 cup roughly chopped olives, any varieties such as alfonso, kalamata, manzanilla, etc (use a combination of black and green)
  • 1 tablespoon sherry wine or cava vinegar
  • 1/2 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Tuna-Stuffed Piquillo Peppers:

  • 2 (5 ounce) cans tuna packed in oil or water, drained
  • 1/4 cup mayonnaise
  • 2 tablespoons minced shallot
  • 2 tablespoons minced or pressed garlic
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 11 to 12 drained roasted piquillo peppers, from a 10.2 ounce jar


Fingerling Potato and Olive Salad:

  • Add the potatoes to a medium-sized pot, add enough cold water to cover by 1 inch, and salt generously. Bring to a boil over high heat, then reduce the heat to medium and cook until potatoes are fork tender, about 15 to 20 minutes (time will depend on size of the potatoes). Drain, and set aside to cool.
  • Halve the cooled fingerling potatoes lengthwise and add to a large mixing bowl. Add the chopped olives, vinegar, olive oil, and salt and pepper to taste. Set aside while you prepare the peppers.

Tuna-Stuffed Piquillo Peppers:

  • In a medium mixing bowl combine the drained tuna, mayonnaise, shallot, garlic, capers, lemon juice, and salt and pepper to taste.
  • Drain the jarred piquillo peppers, and blot excess fluid with paper towels. Set them out on a work surface.
  • Spoon the tuna mixture into a piping bag with the tip cut off or large ziptop bag with the corner cut off. You want the opening to be large enough to comfortably pipe the tuna mixture. One by one, hold open a piquillo pepper and pipe the tuna mixture into the cavity until the pepper is full. Set aside, and repeat with the remaining peppers and filling.
  • Arrange the Tuna-Stuffed Piquillo Peppers on either end of a platter with the Fingerling Potato and Olive Salad mounded in the center.

Notes & Nutrition

  • Both components of the recipe can be made a couple hours in advance and plated right before serving.
  • If making this further in advance, mix together the tuna mixture and store it in a covered container in the refrigerator for 1 to 2 days before serving. Pipe the mixture into the piquillo peppers shortly before serving. Dress the potato salad right before serving as well.
  • This is a great addition to a tapas menu! You may also want to try these Barceloneta Potato Bombas, Bacon-Wrapped Dates Stuffed with Goat Cheese, or Garlic Shrimp for your next tapas experience.
Tuna-Stuffed Piquillo Peppers Servings 4.0 * calories 194 * Total Fat 18 g * Saturated Fat 2 g * Monounsaturated Fat 2 g * Polyunsaturated Fat 6 g * Trans Fat 0 g * Cholesterol 6 mg * Sodium 540 mg * Potassium 23 mg * Total Carbohydrate 2 g * Dietary Fiber 0 g * Sugars 1 g * Protein 19 g
Fingerling Potato and Olive Salad Servings 4.0 * calories 413 * Total Fat 24 g * Saturated Fat 0 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 0 mg * Sodium 1429 mg * Potassium 0 mg * Total Carbohydrate 49 g * Dietary Fiber 3 g * Sugars 3 g * Protein 5 g
Combined Servings 4.0 * calories 607 * Total Fat 42 g * Saturated Fat 2 g * Monounsaturated Fat 3 g * Polyunsaturated Fat 7 g * Trans Fat 0 g * Cholesterol 6 mg * Sodium 2249 mg * Potassium 23 mg * Total Carbohydrate 52 g * Dietary Fiber 3 g * Sugars 4 g * Protein 23 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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A platter of tuna-stuffed piquillo peppers


  • Reply
    Camille Thomas
    January 8, 2020 at 11:26 am

    5 stars
    Tuna is one of those foods that I like, but don’t often make. I feel like all I know how to make with canned tuna is tuna salad, and after I make it, I eat it once and that’s it. This looks like the perfect way to make some tuna, and put it in a pepper that is perfect for stuffing. I absolutely love peppers – all kids of peppers – but I especially love roasted peppers. And the fact that this is served with (what is essentially) a potato salad makes it a recipe that I NEED to try! :o)

  • Reply
    January 8, 2020 at 4:23 pm

    5 stars
    These are unique, easy, and delicious. Always a hit!

  • Reply
    January 8, 2020 at 5:31 pm

    5 stars
    What a GREAT idea for my next keto charcuterie plate – I can’t wait to try this!

  • Reply
    January 8, 2020 at 6:09 pm

    5 stars
    This recipe is sooo up my alley. I adore olives in a potato salad. The combinations of flavors sound amazing. I would never thought of stuffing piquillo peppers with tuna but it’s such a good idea. I can’t wait to make this.

  • Reply
    January 8, 2020 at 8:46 pm

    5 stars
    I’ve never tried stuffing peppers with tuna before. Love the bright vibrant color!

  • Reply
    Lucy Reinbold
    January 8, 2020 at 8:58 pm

    5 stars
    These were super delicious and light! The filling itself is so phenomenal I enjoy just making a simple sandwich with any leftovers.

  • Reply
    January 9, 2020 at 9:21 am

    5 stars
    This would be perfect to add to my charcuterie board. I am impressed by Disney’s unique menu and your ability to recreate! Thanks!

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