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…
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.