Tuna Stuffed Piquillo Peppers Tapas

Ingredients

  • 1 small
  • 1
  • 1 small
  • 2 (7 ounce) cans
  • ½ teaspoon
  • 1
  • black
  • + 29 more ingredients
    • ½ cup
    • ¼ cup
    • ½ cup
    • olive, chopped
    • garlic clove, minced
    • garlic clove, minced
    • sherry wine vinegar
    • 1 teaspoon
    • sherry wine vinegar
    • 1 teaspoon
    • parsley, finely chopped
    • ¼ cup
    • green onions, finely chopped
    • 4
    • green onions, finely chopped
    • 4
    • tuna in vegetable oil
    • 2 (7 ounce) cans
    • tuna in vegetable oil
    • piquillo pepper, drained and patted dry
    • piquillo pepper, drained and patted dry
    • sweet smoked paprika
    • sweet smoked paprika
    • ½ teaspoon
    • egg, hard boiled, chopped
    • egg, hard boiled, chopped
    • olive, chopped
    • black
    • parsley, finely chopped

1 Drain tuna and flake with a fork. 2 Mix all ingredients except peppers into tuna, lightly. 3 Stuff peppers with tuna mixture.Refrigerate at least 20 minutes. 4 Serve cold. 5 For the egg, put egg in pot of cold water on high heat. When it comes to a boil, cover and turn off heat. Let sit 10 ...

View full recipe at SpringPad

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