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

Name: 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; 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

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This Spanish Tuna-Stuffed Piquillo Peppers recipe features tangy bonito tuna mixed with allioli, shallot, lemon, capers, and parsley, all stuffed into sweet piquillo peppers. The roasted peppers are...

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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
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