Yellowfin Tuna Stuffed Piquillo Peppers with Herbed Fennel Salad
With a few simple ingredients, these stuffed sweet piquillo peppers and herbed fennel salad will transport you to the Mediterranean coast.
30 Minutes Total Time
- 2 – 5 oz. cans of Genova Yellowfin Tuna in Olive Oil, drained
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tbsp capers, chopped
- 2 tbsp parsley, chopped
- 1 tbsp mint, chopped
- ¼ cup aioli or mayonnaise
- 1 tbsp lemon juice
- ¼ cup plus 2 tbsp olive oil
- Kosher salt and pepper
- 1 jar of piquillo peppers, drained and patted dry (about 12 peppers)
- 1 large fennel bulb, cleaned and thinly sliced and fronds reserved
- 1 cup baby arugula
- ½ cup flat leaf parsley leaves
- ½ cup Castelvetrano olives, pitted and chopped
- 2 tbsp sherry vinegar
- Flaky sea salt and black pepper
- 1 egg yolk
- 1 tsp lemon juice, plus more to taste
- ½ tsp kosher salt
- ¼ canola oil
- ¼ extra virgin olive oil
- Black pepper, to taste
- To make the aioli, whisk together the egg yolk, lemon juice and kosher salt in a metal bowl. Combine the oils together, and begin to slowly whisk into the egg mixture, adding about 1 teaspoon at a time. Keep whisking until thickened and emulsified. Season with black pepper and additional lemon juice, to taste.
- In a mixing bowl, combine tuna, shallot, garlic, capers, parsley, mint, aioli (or mayonnaise), lemon juice, 2 tbsp olive oil and salt & pepper. Fold gently, until just combined. Carefully fill each pepper with a heaping tablespoon of the tuna mixture. Once all are filled, set aside.
- For the fennel salad, mix together the remaining olive oil, sherry vinegar and salt & pepper in a large bowl. Add in shaved fennel, a handful of torn fennel fronds, arugula, parsley and olives, tossing in the vinaigrette until dressed.
- Place three stuffed peppers on each plate, followed by a portion of the fennel salad. Serve with crusty bread, if desired!