Shrimp and tuna stuffed piquillo peppers with healthy mayonnaise. Easy, fresh and healthy recipe for any summer day.
This is a traditional family recipe with a twist using healthy mayonnaise to make it a bit lighter for summer. The filling itself is delicious, but using it to stuff the piquillo peppers and the vinaigrette, creates the perfect combination.
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Shrimp and tuna stuffed piquillo peppers
Course: Appetizers and Snack, Pintxos (Tapas)Cuisine: MediterraneanDifficulty: MediumServings
8
servingsPrep time
30
minutesIngredients
- Filling:
3 tablespoon healthy mayonnaise (recipe here)
100 g boiled shrimps
80 g green pitted olives
60 g canned tuna
12-14 piquillo peppers
- Vinaigrette:
1 piquillo pepper
1/4 green paprika
1 garlic
Parsley
2 tablespoon Olive oil
1/2 teaspoon salt
1 tablespoon apple vinegar
Directions
- Finely chop shrimps, olives and tuna. Or place them all in a food chopper and pulse a couple of times.
- Place all chopped ingredients in a medium-size bowl, add mayonnaise and combine well.
- Slice open the top of each piquillo to create a pocket. Carefully and using a spoon fill each pepper with the mixture. Arrange stuffed pepper on a platter.
- Vinaigrette:
- Finely chop all the ingredients and place them in a small bowl. Add the olive oil, salt and vinegar. Stir well with a small whisk or fork.
- Drizzle vinaigrette over peppers and serve.
