Piquillo peppers are a small, sweet variety of chili pepper most commonly found roasted and canned. Stuffed with my simple tuna salad and served with lime aioli and crispy shallots, these little peppers will make the perfect appetizer at your next dinner party.
Chef notes:
How to video on making these perfect bites!
Yield: 6 stuffed peppers
Preparation time: 45 minutes
Cook time: 3–5 minutes
Tuna Salad
1 can tuna in oil (72 g), drained
2 tbsp celery, finely chopped
2 tbsp green onion, finely chopped
1 tsp mayonnaise
Pinch of salt
Fresh ground black pepper
Crispy Shallots
1 large shallot, sliced thin
¼ cup milk
½ cup canola oil
¼ cup all-purpose flour
Lime Aioli
¼ cup mayonnaise
½ lime, juiced
¼ tsp garlic, minced
Pinch of salt
6 piquillo peppers, drained
Lime zest
Celery heart leaves
For the tuna
Mix everything in a bowl and set it aside.
For the crispy shallots
Place the thinly sliced shallot into a bowl and cover it with milk.
Let this sit for 5 minutes then drain.
In a small saucepan preheat the oil on medium heat.
Toss the shallots with the flour, shake off any excess, and carefully place the shallots into the hot oil.
Fry the shallots until golden and crispy, about 5 minutes.
Use a slotted spoon to remove the shallots from the oil and place them onto a tray with a paper towel to drain. Set aside.
For the aioli
Mix everything in a bowl and set it aside.
Finishing the peppers
Remove any seeds from inside the peppers.
Fill each pepper with a spoonful of tuna salad.
On a serving plate, add some lime mayonnaise to the bottom of the plate.
Then add the stuffed peppers, a sprinkle of lime zest, the crispy shallots, and celery heart leaves for garnish.
©chefalisonbiebs