Tuna-packed piquillo peppers from Around My French Table: More Than 300 Recipes from My Home to Yours (page 174) by Dorie Greenspan

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Notes about this recipe

  • Bloominanglophile on January 30, 2021

    I made these awhile back, but haven't forgotten how much I enjoyed them. Will definitely rank up there in my list of favorite tapas!

  • L.Nightshade on May 22, 2011

    I used leftover tuna steaks from the confit instead of canned tuna. I just broke the steak up with a fork and added the other ingredients. I did put this under the broiler to heat up briefly, but I think it would also be good at room temperature. I added a little dab of the preserved lemon/sundried tomato/onion mixture from the tuna confit on the side of the peppers. A nice little tapa dish with strong, compelling flavors, plus those little stuffed peppers are pretty darn cute.

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