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
  • Pepper
  • 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.

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