Tuna-Stuffed Piquillo Peppers
Piquillo peppers are mild chiles from Spain. They are roasted, then packed into jars. If you can’t find them, plum tomatoes make a good substitute; you’ll need 8 small tomatoes, hollowed out. Or you could do a combination of piquillos and tomatoes.
- 2 (6- to 7-ounce) tins or jars good-quality sustainable tuna
- 1 cup large pimiento-stuffed Spanish olives, chopped
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 2 or 3 ribs celery from the heart with leafy tops, chopped
- 1 small red onion, finely chopped
- Juice of 1 lemon
- EVOO, for drizzling
- 12 piquillo peppers, drained
Drain and flake the tuna, then combine with the olives, parsley, celery, onion, lemon juice, and a drizzle of EVOO. Season with black pepper and add more EVOO to taste.
Make-ahead: Cover and refrigerate.
Night of: Get the tuna salad out of the fridge right before you stuff the peppers.
Stuff the piquillos with the tuna salad.