Yellowfin Tuna Stuffed Piquillo Peppers with Herbed Fennel Salad

Ingredients

• 2 – 5 oz. cans of Genova Yellowfin Tuna in Olive Oil, drained
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tbsp capers, chopped
• 2 tbsp parsley, chopped
• 1 tbsp mint, chopped
• ¼ cup aioli or mayonnaise
• 1 tbsp lemon juice
• ¼ cup plus 2 tbsp olive oil
• Kosher salt and pepper
• 1 jar of piquillo peppers, drained and patted dry (about 12 peppers)
• 1 large fennel bulb, cleaned and thinly sliced and fronds reserved
• 1 cup baby arugula
• ½ cup flat leaf parsley leaves
• ½ cup Castelvetrano olives, pitted and chopped
• 2 tbsp sherry vinegar
• Flaky sea salt and black pepper

Directions

1. To make the aioli, whisk together the egg yolk, lemon juice and kosher salt in a metal bowl. Combine the oils together, and begin to slowly whisk into the egg mixture, adding about 1 teaspoon at a time. Keep whisking until thickened and emulsified. Season with black pepper and additional lemon juice, to taste.
2. In a mixing bowl, combine tuna, shallot, garlic, capers, parsley, mint, aioli (or mayonnaise), lemon juice, 2 tbsp olive oil and salt & pepper. Fold gently, until just combined. Carefully fill each pepper with a heaping tablespoon of the tuna mixture. Once all are filled, set aside.
3. For the fennel salad, mix together the remaining olive oil, sherry vinegar and salt & pepper in a large bowl. Add in shaved fennel, a handful of torn fennel fronds, arugula, parsley and olives, tossing in the vinaigrette until dressed.
4. Place three stuffed peppers on each plate, followed by a portion of the fennel salad. Serve with crusty bread, if desired!