Tuna Ventresca and Caper Stuffed Piquillo Peppers
Pimientos del Piquillo rellenos de ventresca·(pee-myen-tos del pee-kee-yo re-ye-nos de ben-tres-ka)
SNACKS
**Naturally Whole30 / Traditional Spanish Tapas.** This is not a diet hack. In the tapas bars of Navarra and the Basque Country, stuffing sweet, fire-roasted piquillo peppers with luxurious tuna belly and capers is a beloved culinary tradition. We are borrowing their brilliance because it perfectly solves the Whole30 snack dilemma: how to eat something incredibly deeply flavored, rich in healthy fats, and high in protein, without turning on the stove. Ventresca is the fatty belly of the tuna; it flakes into luscious, silky layers that demand respect. Combined with the sharp, salty punch of capers and the creamy sweetness of the pepper, this feels like an indulgence you’d order with a glass of Albariño. Hold the wine, but keep the attitude. The best part? The preserving process did the cooking for you months ago. You just have to mix and stuff.
Ingredients
- jarred piquillo peppers10 oz
- tuna ventresca packed in olive oil5 oz
- Whole30-compliant avocado oil mayonnaise2 tbsp
- capers1 tbsp
- shallot1 small
- sherry vinegar1 tsp
- fresh chives1 tbsp
- black pepperto taste
- flaky sea saltto taste
- extra virgin olive oilto taste
Method
- 01
Prep the peppers.
Lay the drained and dried piquillos flat on a serving platter, handling them carefully like the fragile little flavor-envelopes they are.
- 02
Build the dressing.
In a small mixing bowl, combine the mayonnaise, chopped capers, minced shallot, sherry vinegar, and half of the minced chives.
- 03
Fold the tuna.
Add the drained ventresca to the bowl and gently fold it into the mixture with a fork. Take care to leave the luxurious chunks intact rather than mashing it into a paste, and season with a generous grind of black pepper.
- 04
Stuff the peppers.
Using a small spoon, carefully open the top of each pepper and fill it generously with the tuna mixture until plump.
- 05
Finish and serve.
Drizzle the stuffed peppers with a high-quality extra virgin olive oil, sprinkle with a pinch of flaky sea salt, and garnish with the remaining chives before serving immediately.
Notes
Check the labels for hidden sugar.
While traditional piquillos are just peppers and salt, some commercial American brands sneak sugar into the brine. Verify the label. Furthermore, nearly all standard commercial mayonnaise contains sugar or non-compliant seed oils, so use a strictly compliant brand like Primal Kitchen.
Source the right tuna.
If you cannot find tins labeled 'Ventresca' or 'Tuna Belly' at your standard supermarket, look for high-quality, olive-oil packed Albacore or Yellowfin in glass jars; standard water-packed chunk light tuna is too dry and mealy for this application.
Embrace the char.
Piquillo peppers are roasted over an open flame and peeled by hand before jarring. If you see a stray seed or a slightly charred edge, leave it alone. That is the authentic flavor of the Ebro River Valley.
From Whole30 10 Minute Meals.