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!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Tapas
Cuisine: Mediterranean, Spanish
Servings: 4servings (or more as part of a tapas menu)
1poundfingerling or baby/tiny potatoes, scrubbed clean
¾cuproughly chopped olives,any varieties such as alfonso, kalamata, manzanilla, etc (use a combination of black and green)
1tablespoonsherry wine or cava vinegar
½tablespoonextra-virgin olive oil
Kosher salt
Freshly ground black pepper
Tuna-Stuffed Piquillo Peppers:
2(5 ounce) cans tuna packed in oil or water,drained
¼cupmayonnaise
2tablespoonsminced shallot
2tablespoonsminced or pressed garlic
1tablespooncapers,drained and chopped
1tablespoonfresh lemon juice
Kosher salt
Freshly ground black pepper
11 to 12drained roasted piquillo peppers,from a 10.2 ounce jar
Instructions
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
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.