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

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

* YIELD: Makes about 12 tapas, serving 4 to 6 as a snack  * ACTIVE TIME: 15 minutes  * TOTAL TIME: 15 minutes

Ingredients

* 1 (250-gram, 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

Directions

1. 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.

2. 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.