These gorgeous sweet, slightly smoky peppers were new to my pantry. About a quarter the size of a red bell pepper, these piquillo peppers needed only a tablespoon of the flavor packed tuna filling with shallots, lemon zest, Niçoise olives, capers and parsley. Bill was out of town, so my oldest stopped by for some mom desserts and I offered him one of my Tuna-Packed Piquillo Peppers, which I had made for dinner (despite their designated spot in the small plates and starters chapter).
My children were born too late for the tuna casserole heyday and none of them were thrilled when I made this chip topped dish when their dad finally wore me down with his requests. Nor were they fans of the tuna sandwich. So I wasn’t sure what Tom would think of these ruby, fish filled gems. I guess eating enough of his own mediocre cooking has matured his palate to appreciate fine food…as he ate one, then another and another. I was delighted with the results as well. Bill was out of town so no wise cracks from him this week…but I’m thinking he might find them appealing…as long as no details of the filling were revealed (capers and fancy olives aren’t really his thing!).
The recipe can be found here or on page 174 of Around My French Table by Dorie Greenspan.
I am currently hanging out with some of my favorite blogger friends at the International Food Bloggers Conference in Seattle, Washington. Dorie Greenspan is the keynote speaker and I hope to have a photo to share with you next week of the “Doristas” posing with Ms. Greenspan!