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

4 Servings


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Place three stuffed peppers on each plate, followed by a portion of the fennel salad. Serve with crusty bread, if desired!


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