Spanish Tuna-Stuffed Piquillo Peppers

Ingredients

• 1 (8.5 oz) can oil-packed bonito tuna, such as Ortiz, drained

• 1 recipe allioli (see below)

• 1 small shallot, minced (about 2 tablespoons)

• 1 tablespoon fresh juice from 1 lemon

• 1 tablespoon chopped brined capers

• 3 tablespoons minced fresh flat-leaf parsley leaves, divided

• 1/4 cup extra-virgin olive oil, plus more for serving

• Kosher salt and freshly ground black pepper

• 1 (12- to 14-ounce) jar piquillo peppers, drained, about 12 total

• 12 slices baguette, toasted (optional)

• Coarse sea salt, for serving

Directions

1. Combine tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and fold gently to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or allioli if desired.

2. Stuff tuna mixture into piquillo peppers. Arrange baguette slices on a serving board. Top each with a stuffed pepper. Top with a dollop of allioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Place a toothpick in each to secure it to the bread and serve immediately.

Aioli

• 1 large egg yolk

• 4 medium cloves garlic, minced (about 4 teaspoons)

• 1 tablespoon water

• 1 tablespoon juice (from 1/2 a lemon)

• 1/2 cup light olive oil

• 1/2 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

Directions

1. Place egg yolk, garlic, water, and lemon juice in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. (For food processor instructions, see note).

2. Transfer allioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper. Store in a sealed container in the refrigerator for up to two weeks.