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Tuna-Stuffed Piquillo Peppers with Romesco-Style Sauce
Serves 2.
Vitamin C-rich piquillo peppers do double duty in this dish. Their triangular shape makes them perfect for stuffing with a tasty tuna filling, and they also make for a scrumptious sauce when paired with hazelnuts and garlic. A small amount of honey helps to balance out the smoky flavour. When paired with a salad, this dish easily serves two as a main meal, but it will stretch to a few more as part of a tapas-style meal.
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Ingredients
- 6 oz (170 g) can tuna, rinsed and drained
- 1/4 cup (60 mL) parsley
- 1 tsp (5 mL) lemon zest
- 1 Tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) black pepper
- 11 or 12 piquillo or sweet red peppers (drained contents of 9 1/2 oz/285 mL jar)
- 2 Tbsp (30 mL) whole hazelnuts
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) sweet Spanish paprika
- 1 garlic clove, peeled
- 1/2 tsp (2 mL) sherry vinegar
- 2 tsp (10 mL) honey, divided
Nutrition
Per serving:
- calories 345
- protein 27 g
-
total fat
17 g
- sat. fat 3 g
-
total carbohydrates
20 g
- sugars 17 g
- fibre 1 g
- sodium 410 mg
Directions
01
Preheat oven to 350 F (180 C).
02
In small bowl, with fork, mix together tuna, parsley, lemon zest and juice, and black pepper. Set aside.
03
Remove whole peppers from jar and set aside 6 to be stuffed. In bowl of food processor, place remaining peppers with hazelnuts, olive oil, paprika, garlic, sherry vinegar, and 1 tsp (5 mL) honey, and pulse to blend into a sauce. The texture will not be completely smooth.
04
Add about 2 Tbsp (30 mL) of sauce to tuna mixture and stir through. Spoon remaining sauce into small baking dish to make a base for stuffed peppers.
05
Stuff tuna mixture into 6 piquillo peppers and place them on top of the sauce in baking dish. Drizzle with remaining 1 tsp (5 mL) honey and bake for 15 to 20 minutes.
