Piquillo stuffed with tuna and egg

Name: Piquillo stuffed with tuna and egg
Cook time: 30 min
Yield: 8 (serves 4)
Cuisine: Spanish
Ingredients: 160g good-quality tinned tuna; 1 eschalot, finely diced; 12 basil leaves, finely sliced; 200g mayonnaise; salt and pepper; 4 eggs, boiled and peeled; 8 piquillo peppers; Extra virgin olive oil; 

Frank Camorra

March 8, 2016

Sweet 'n' raw: Piquillo peppers stuffed with tuna and egg.Marcel Aucar

easyTime:< 30 minsMakes:8 (serves 4)

Spanish favourite the piquillo is the perfect package for stuffing. A variety of chilli with a beautiful sweetness and no heat, piquillo peppers are one of the most popular preserved vegetables in Spain. Skinned and seeded, they create a small, velvety red pocket waiting to be filled with whatever you fancy. Mayonnaise-bound fillings like this tuna recipe work well.

Ingredients

160g good-quality tinned tuna
1 eschalot, finely diced
12 basil leaves, finely sliced
200g mayonnaise
salt and pepper
4 eggs, boiled and peeled
8 piquillo peppers
Extra virgin olive oil

Method

1. Mix the tuna, eschalot, 2/3 of the basil and the mayonnaise. Season well with salt and pepper, roughly chop the egg into the mix and gently fold through, trying not to break up the egg too much.
2. Open the end of each pepper and spoon in the mix.
3. Put them on a serving plate, drizzle with extra virgin olive oil and sprinkle with the remaining basil.

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