Yellowfin Tuna Stuffed Piquillo Peppers with Herbed Fennel Salad
Our yellowfin tuna stuffed piquillo peppers with herbed fennel salad brings a healthy Mediterranean flare to your summer menu.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna
- 4 shallots, minced
- 2 tsp minced garlic
- ¼ c capers, chopped
- ½ c parsley, chopped
- ¼ c mint, chopped
- 1 c aioli or mayonnaise
- ¼ c lemon juice
- 1 ½ c olive oil
- 2 tsp kosher salt
- 2 tsp pepper
- 4 (12 oz) jar piquillo peppers, drained and patted dry
- 4 large fennel bulbs, cleaned and thinly sliced with fronds reserved
- 1 qt baby arugula
- 2 c flat leaf parsley leaves
- 2 c Castelvetrano olives, pitted and chopped
- ½ c sherry vinegar
- ½ tsp flaky sea salt
- ½ tsp black pepper
Aioli
- 4 egg yolks
- 4 tsp lemon juice
- 2 tsp kosher salt
- 1 c canola oil
- 1 c extra virgin olive oil
- 2 tsp black pepper
Instructions
- To make the aioli, whisk together the egg yolks, lemon juice, and kosher salt in a metal bowl. Combine the oils together, and begin to slowly whisk into the egg mixture, adding about 1 teaspoon at a time. Keep whisking until thickened and emulsified. Season with black pepper and additional lemon juice.
- In a mixing bowl, combine tuna, shallot, garlic, capers, parsley, mint, aioli (or mayonnaise), lemon juice, 2 tbsp olive oil, salt, and pepper. Fold gently, until just combined. Carefully fill each pepper with a heaping tablespoon of the tuna mixture. Once all are filled, set aside.
- For the fennel salad, mix together the remaining olive oil, sherry vinegar and salt & pepper in a large bowl. Add in shaved fennel, a handful of torn fennel fronds, arugula, parsley and olives, tossing in the vinaigrette until dressed.
- Place three stuffed peppers on each plate, followed by a portion of the fennel salad.
