PEPPERS STUFFED WITH TUNA AND SEAWEED

The plate:

Peppers stuffed with tuna and seaweed is a delicious, healthy starter, full of nuances of flavor, for which you do not need more than 15 minutes and with which you will surprise more than one person.

Although it is a cold dish and, a priori, it may seem more suitable for spring or summer, the truth is that it works perfectly as an aperitif or starter at any time of the year and that due to its multiple flavors it can be paired with a multitude of wines.

Ingredients for 4 people (and what about):

• 1 large can of piquillo peppers.
• 1 can of tuna in olive oil.
• 15 gr. of fresh sea lettuce in salt.
• 1 spring onion.

For the Vinaigrette:

• Wine vinegar.
• 15 gr. of fresh sea lettuce in salt.
• Salt with organic sea lettuce.
• Black pepper.
• The juice from the can of peppers.

Prescription:

1. Chop the chives very finely and put them in a large bowl.
2. Drain the oil from the tuna and add to the bowl.
3. Chop the seaweed and add it.
4. Add a pinch of salt with organic sea lettuce.
5. Stir the mixture well so the tuna crumbles and mixes well with the chives and seaweed.
6. With a coffee spoon, fill the peppers and place them in a source.
7. For the vinaigrette, pour in a bowl 4 tablespoons of EVOO, the rest of the very chopped seaweed, a splash of vinegar, half a small spoon of mustard, two tablespoons of the pepper juice, a pinch of salt with sea lettuce and a pinch of pepper.
8. Stir the mixture vigorously until smooth.
9. Pour the vinaigrette over the peppers and take the rest of the vinaigrette to the table so that whoever wants to can pour a little more (it is a vinaigrette that is delicious to spread on bread.

Tip: if you like the texture to be creamier, you can add a tablespoon of mayonnaise to the filling mixture, if natural, stir well and let it rest for 10 minutes.