Yellowfin Tuna Stuffed Piquillo Peppers With Herbed Fennel Salad

Ingredients

• 2 – 5 oz. cans of Genova Yellowfin Tuna in Olive Oil, drained
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tbsp capers, chopped
• 2 tbsp parsley, chopped
• 1 tbsp mint, chopped
• ¼ cup aioli or mayonnaise
• 1 tbsp lemon juice
• ¼ cup plus 2 tbsp olive oil
• Kosher salt
• pepper
• 1 jar of piquillo peppers, drained and patted dry (about 12 peppers)
• 1 large fennel bulb, cleaned and thinly sliced and fronds reserved
• 1 cup baby arugula
• ½ cup flat leaf parsley leaves
• ½ cup Castelvetrano olives, pitted and chopped
• 2 tbsp sherry vinegar
• Flaky sea salt and black pepper
• 1 egg yolk
• 1 tsp lemon juice, plus more to taste
• ½ tsp kosher salt
• ¼ canola oil
• ¼ extra virgin olive oil
• Black pepper, to taste