Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atun)

Ingredients:

- 1 (250g, about 8.5 ounces) can oil-packed bonito tuna, such as Ortiz, drained
- 1 recipe allioli (see note), divided
- 1 small shallot, minced (about 2 tablespoons)
- 1 tablespoon fresh juice from 1 lemon
- 1 tablespoon chopped brined capers
- 3 tablespoons minced fresh flat-leaf parsley leaves, divided
- 1/4 cup extra-virgin olive oil, plus more for serving
- Kosher salt and freshly ground black pepper
- 1 (12- to 14-ounce) jar piquillo peppers, drained, about 12 total (see note)
- 12 slices baguette, cut on a sharp bias and toasted
- Coarse sea salt, for serving

Preparation:

- Combine tuna, 1/4 cup allioli, shallots, lemon juice, capers, 2 tablespoons minced parsley, and olive oil in a medium bowl and fold gently to incorporate.
- Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or allioli if desired.
- Stuff tuna mixture into piquillo peppers.
- Arrange baguette slices on a serving board. Top each with a stuffed pepper.
- Top with a dollop of allioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt.
- Place a toothpick in each to secure it to the bread and serve immediately.

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Nutrition Values:

Amount per serving
Calories 597
% Daily Value*
Total Fat 29g 37%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 1053mg 46%
Total Carbohydrate 71g 26%
Dietary Fiber 17g 60%
Total Sugars 4g
Protein 25g
Vitamin C 4mg 20%
Calcium 307mg 24%
Iron 9mg 50%
Potassium 1121mg 24%