Spanish Tuna-Stuffed Piquillo Peppers (Pimientos Del Piquillo Rellenos De Atún) Recipe

• 1 (250-gram, about 8.5 ounces) can oil-packed bonito tuna, such as
• , drained
• 1 recipe
• (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
• , drained, about 12 total (see note)
• 12 slices baguette, cut on a sharp bias and toasted
• Coarse sea salt, for serving

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.

bonito tuna, recipe, shallot, capers, parsley, extravirgin olive oil, kosher salt, baguette, salt

Taken from www.seriouseats.com/recipes/2015/04/piquillo-pepper-tuna-spanish-tapas-easy-recipe.html (may not work)