Foryoueats: Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún) Recipe

Ingredients

• 1 (250-gram, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained
• 1 recipe allioli (see note), divided
• 1 small shallot, minced (about 2 tablespoons)
• 1 tablespoon fresh juice from 1 lemon
• 1 tablespoon chopped brined capers
• 3 tablespoons minced fresh flat-leaf parsley leaves, divided
• 1/4 cup extra-virgin olive oil, plus more for serving
• Kosher salt and freshly ground black pepper
• 1 (12- to 14-ounce) jar piquillo peppers, drained, about 12 total (see note)
• 12 slices baguette, cut on a sharp bias and toasted
• Coarse sea salt, for serving