We offer you a typical Spanish appetizer, some piquillo peppers stuffed with tuna and hard-boiled eggs. The tuna-stuffed piquillo peppers are prepared in less than 15 minutes and will solve many of your dinners with friends. Don’t miss them!
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If you don’t know what piquillo peppers are, this is a good excuse to do it. Typical in Spanish cuisine, this typical pepper from Navarra is prepared in many ways, although one of the most typical is stuffing. If for some reason you can’t get this variety, you can make this recipe with any red pepper.
Ingredients to make Piquillo peppers stuffed with tuna:
- 8 roasted piquillo peppers
- 2 cans of canned tuna
- 1 egg
- 1 pinch of salt
- 2 tablespoons dried tomato
- For the béchamel:
- 150 milliliters of milk
- 1 tablespoon of olive oil
- 1 pinch of salt
- 2 tablespoons of flour
How to make Piquillo peppers stuffed with tuna:
- We gather all the ingredients to prepare the piquillo peppers stuffed with tuna and béchamel.
- On this occasion we have replaced the tuna with tuna, but you can also use canned bonito.
- Cook the egg in plenty of boiling water for 10 minutes.
- On the other hand, we prepare the béchamel sauce so that the piquillo peppers with tuna are tastier: in a pot, heat the olive oil, add the flour, mix well and add the milk until it thickens without stopping to stir.
- Do not forget to add a little salt and if you like, ground nutmeg.
- Once cooked, we put the egg under cold water to make it easier to peel. Peel it and chop it into small pieces.
- In a bowl, mix the egg with the crumbled tuna.
- Add a little fried tomato, mix and add two tablespoons of béchamel sauce.
- We move well so that all the ingredients of the filling of the piquillo peppers are integrated.
- Fill the piquillo peppers with the tuna that we have prepared. We must be careful not to break them as they are very delicate.
- To serve, we put a little more béchamel sauce on the piquillo peppers stuffed with tuna and ready to eat!
