Tapas Of Piquillo Peppers Stuffed With White Tuna

Tapas of Piquillo Peppers stuffed with White Tuna

Serves 6

It’s easy to re-create a classic Basque tapas dish by combining this delicate belly of tuna with a simple lemon and onion mayonnaise, served inside sweet and spicy red roasted peppers.  


  • 1 can ventresca de bonito tuna
  • ¼ small onion
  • 15ml (1 tbsp) mayonnaise
  • 5ml (1 tsp) lemon juice
  • 2.5ml (½ tsp) freshly ground black pepper
  • 6 piquillo peppers
  • 6 slices fresh white baton bread
  • 3 chive stems


  1. Drain and flake the tuna. Chop the onion finely and gently mix with the tuna in a bowl before adding the mayonnaise, lemon juice and black pepper. 
  2. Drain the piquillo pepper, then stuff with the mixture.
  3. Place each pepper on to a slice of bread.
  4. Garnish with a couple of chive cuttings.
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