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

Tuna-Stuffed Piquillo Peppers

Victoria
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

Ingredients
  

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

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 & 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.*