Market Hall Foods Blog - Tuna & Ricotta Stuffed Piquillo Peppers
This twist on classic Spanish stuffed piquillo peppers is filled with a sumptuous mixture of Bonito del Norte tuna, potatoes and ricotta.
Ingredients
- 1 small russet potato, peeled and cut into 1-inch cubes (should be about 1 cup)
- 1 - 4-ounce can Bonito del Norte Tuna from Conservas Ortiz
- 1/3 cup fresh ricotta, drained of its liquid
- 1 tablespoon chopped parsley
- 1 1/2 teaspoons lemon zest
- 1 egg yolk
- 1 teaspoon sea salt
- 1/4 teaspoons freshly ground black pepper
- 1 jar of Piquillo Peppers
- Spanish extra virgin olive oil, such as Castillo de Canena
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