Tuna-Stuffed Piquillo Peppers with Romesco-Style Sauce
Pair piquillo peppers with a salad to serve two as a main meal, but it will stretch to a few more as part of a tapas-style meal.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Blender
- Mixing bowl
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 6 oz can tuna (drained)
- 1/4 cup parsely
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/2 tsp black pepper
- 11 or 12 piquillo or sweet red peppers ((drained contents of 9 1/2 oz jar))
- 2 Tbsp whole hazelnuts
- 1 Tbsp extra-virgin olive oil
- 1 tsp sweet Spanish paprika
- 1 garlic clove (peeled)
- 1/2 tsp sherry vinegar
- 2 tsp honey (divided)
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