Stuffed Piquillo Peppers with Tuna and Sardines

Victoria Cherniag Ruiz
Victoria Cherniag Ruiz
This tuna and sardine filling is perfect for enhancing the flavor of Piquillo peppers, in addition to being a light, very nutritious, and easy-to-prepare dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 170 grams tuna
  • 3 sardine, in olive oil
  • 6 pickles, sweet and sour
  • 4 tablespoons low-fat mayonnaise
  • 2 teaspoons capers
  • 2 teaspoons parsley, chopped 2 teaspoons parsley, chopped
  • 2 tablespoons lime juice 2 tablespoons lime juice
  • 10 pickled onions
  • 1 can piquillo chile
  • salt salt
  • pepper pepper
Preparation
15 mins
0 mins
Low
  • Drain the tuna and sardines. Chop the sweet and sour pickles in vinegar. Cut the small onions into quarters.
  • Drain the peppers and have them ready for stuffing. In a bowl, mash the tuna and sardines with a fork.
  • Add pickles, small onions, parsley, lemon juice, and mayonnaise. Mix well and add capers, salt, and pepper.
  • Taste it and add more lemon if needed. Carefully fill the peppers and arrange them on a platter.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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