Roasted Peppers Stuffed with Tuna Cream
Appetizers Christmas Recipes Simple Recipes Spanish Fish and Seafood
An appetizer in Santa's favorite colors. This year I'm going all out to please him, hoping he'll grant the wish from the letter I sent him.
Ingredients
1 jar roasted piquillo peppers (220g drained; about 12 peppers; or smaller roasted kapia peppers)
1/2 portion béchamel sauce
125g canned tuna (good quality!)
1/2 portion parsley oil (garlic version)
Roasted Pepper Sauce
100g roasted peppers
150g mayonnaise
For Serving
toasted baguette slices
Pieces: 12
How to prepare roasted peppers stuffed with tuna cream
- Prepare the béchamel sauce following the recipe here, halving the quantities (25g butter, 125ml milk, 1/2 tablespoon flour, salt, black pepper). It should result in a thick sauce, but not too heavy, like a vanilla custard consistency.
- Flake the tuna into the sauce and stir vigorously to break it up further. Adjust the tuna cream with salt. If the tuna cream is very soft, let it cool for 30 minutes and it will become firmer.
- Drain the peppers from the jar and fill them with the tuna cream using a teaspoon, without packing them too tightly.
- For serving, prepare the parsley oil. Prepare the pepper sauce by blending the peppers with mayonnaise in a food processor. Toast the baguette slices.
- When serving, place 1 tablespoon of pepper sauce in the center of each plate. Place a baguette slice on top. Arrange 1-2 peppers on the baguette. Drizzle everything with parsley oil. Sprinkle with sea salt.
Version without pepper sauce
