Piquillo peppers stuffed with white tuna in hot pepper sauce

Does the postman always ring twice? If it is to deliver a recipe by Mª Isabel, we’re more than happy if he rings three, four… as many times as he wants! Last month she already delighted us with a white tuna pudding where she took care of every last detail and now she’s back with some peppers filled with white tuna that will make your guests feel like they are eating at a king’s table.

I don’t know about you, but we can’t wait to go to the kitchen Shall we begin?


  • 16-18 piquillo peppers (depending on size) to fill plus 3 for the sauce.
  • 2 tins of Serrats white tuna in olive oil
  • One small onion
  • Capers
  • Gherkins (to taste)
  • A small glass of cream
  • A glass of mayonnaise
  • Olive oil
  • Salt


  • The filling:
    1. Mix the tuna, the gherkins and the capers, crushing it all slightly
    2. Mix it all with the mayonnaise and set it aside, cold.
  • The pepper sauce:
    1. Lightly fry the finely chopped onion in the oil.
    2. Add in the chopped peppers.
    3. When the onion is sweated, add the cream until it thickens slightly.
    4. Blend it and set it aside, keeping it hot.
  • Presentation:
    1. Fill the peppers with the first mixture.
    2. Pour the hot sauce over them.

Ready to be eaten!

Easy, attractive and delicious. Thanks, Mª Isabel!

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