Yellowfin Tuna Stuffed Piquillo Peppers with Herbed Fennel Salad | Chicken of the Sea Business & Foo

Ingredients

• 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna
• 4 shallots, minced
• 2 tsp minced garlic
• ¼ c capers, chopped
• ½ c parsley, chopped
• ¼ c mint, chopped
• 1 c aioli or mayonnaise
• ¼ c lemon juice
• 1 ½ c olive oil
• 2 tsp kosher salt
• 2 tsp pepper
• 4 (12 oz) jar piquillo peppers, drained and patted dry
• 4 large fennel bulbs, cleaned and thinly sliced with fronds reserved
• 1 qt baby arugula
• 2 c flat leaf parsley leaves
• 2 c Castelvetrano olives, pitted and chopped
• ½ c sherry vinegar
• ½ tsp flaky sea salt
• ½ tsp black pepper
• 4 egg yolks
• 4 tsp lemon juice
• 1 c canola oil
• 1 c extra virgin olive oil
• 2 tsp black pepper