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Tuna-Stuffed Piquillo Peppers with Romesco-Style Sauce

When paired with a salad, this dish easily serves two as a main meal, but it will stretch to a few more as part of a tapas-style meal.
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Ingredients
  

  • 6 ounces can tuna rinsed and drained
  • ¼ cup parsley
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon black pepper
  • 11-12 piquillo or sweet red peppers (drained contents of 9 1/2 oz jar)
  • 2 tablespoons whole hazelnuts
  • 1 tablespoon olive oil
  • 1 teaspoon sweet Spanish paprika
  • 1 garlic clove peeled
  • ½ teaspoon sherry vinegar
  • 2 teaspoon honey divided

Instructions
 

  • Preheat oven to 350°F.
  • In small bowl, with fork, mix together tuna, parsley, lemon zest and juice, and black pepper. Set aside.
  • Remove whole peppers from jar and set aside 6 to be stuffed. In bowl of food processor, place remaining peppers with hazelnuts, olive oil, paprika, garlic, sherry vinegar, and 1 tsp honey, and pulse to blend into a sauce. The texture will not be completely smooth.
  • Add about 2 Tbsp of sauce to tuna mixture and stir through. Spoon remaining sauce into small baking dish to make a base for stuffed peppers.
  • Stuff tuna mixture into 6 piquillo peppers and place them on top of the sauce in baking dish. Drizzle with remaining 1 tsp honey and bake for 15 to 20 minutes.
  • Enjoy!