French Fridays with Dorie: Tuna Packed Piquillo Peppers

Tuna Packed Piquillo Peppers

Tuna fish sandwiches are the ultimate resuelve (literally, problem solver) meal.  Tuna-packed piquillo peppers have turned now into the ultimate resuelve lunch, snack, appetizer.  Pantry friendly ingredients? Check.  Sweet, salty, briny flavors?  Yes please!  A quickly assembled tuna salad with shallots, capers, olives and herbs is the perfect contrast to the sweet little peppers.  Move over, jalapeño poppers!

Piquillo peppers are native to the Spanish province of Navarra.  These little beak (piquillo!) shaped  peppers are so special, they even have a denomination of origin control (DOC).  The piquillos grown in the town of Lodoso and eight neighboring villages are the only ones allowed to use this distinction.  I was very lucky to get my hands on a jar of DOC peppers at my regular supermarket.

I bought a few months ago a silicon brownie pop pan that I still hadn’t used.  It was the perfect tool for assembling these little bites.  I tore up a few peppers while stuffing them, but nobody found out (until now!).  I made the evidence disappear…

Tuna Packed Piquillo Peppers

I scraped every drop of the infused oil from the peppers and mixed it with olive oil for topping the peppers.  Not a drop went to waste.  I also worked with what I had on hand and used iced red onions instead of shallots, and basil for greens. It’s such a forgiving recipe!  I’ll be revisiting these tuna-packed piquillo peppers again and again.

French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s Around My French Table.  To check out how the rest of the fearless Doristas interpreted the recipe, click here!  And yes, today is THE very real French Friday with Dorie… and fifteen other wonderful Doristas!  I’ll just leave it at that for now but if you want to follow our adventures, check out the hashtag #IFBCDoristas on Twitter and Instagram.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

9 Responses to “French Fridays with Dorie: Tuna Packed Piquillo Peppers”

  1. September 20, 2013 at 8:48 am #

    These look so cute in those little pans 🙂 Have a blast this weekend – I know you will all love Dorie so much. Please give her a hug for me!

    • Adriana
      September 20, 2013 at 8:51 am #

      I will! I got to meet her yesterday… what a sweetheart! I’m starting officially a campaign to celebrate our AMFT graduation in the East Coast. 🙂

  2. Mary Hirsch
    September 20, 2013 at 4:02 pm #

    First, I didn’t know “piquillos” meant little beak. That’s exactly what these little red darlings look like – little beaks. I also tore some of mine but they still tasted delicious once I got them stuffed and broiled. Your picture of your plate presentation is very nice – the perfect size. It’s so fun to meet you personally and so very special for you and your husband to come to Seattle for the IFBC Conference. And, to the lovely lady who first introduced me to Sriracha two years ago (and, then taught me how to use it), thank you for bringing me a jar of Srirache Sea Salt. I am so pleased, Adriana.

  3. September 22, 2013 at 12:18 pm #

    Hey, your feed is finally showing up in my reader! (It wasn’t for a while…). Your peppers look great!

    • Adriana
      September 22, 2013 at 1:53 pm #

      I got the RSS feed fixed while at IFBC! I’m happy you can see my updates 🙂

      Those peppers were delicious, although I forgot these were meant to be broiled.

  4. September 22, 2013 at 3:37 pm #

    Thanks for the idea to use the infused oil. I still have some peppers and oil left, and I’ll definitely use them both!

  5. September 28, 2013 at 12:09 pm #

    Great idea and I love these peppers…I always keep a can at hand…

  6. September 29, 2013 at 9:06 pm #

    You are a clever, clever girl to use the pan to form these! And tuna fish on toast is one of my all time fall back meals…

  7. October 2, 2013 at 6:48 pm #

    Now that was a clever way to do your peppers! Will have to remember the muffin tray trick.

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