Ingredients:

• Whole Piquillo peppers jar by El Navarrico
• 250g can of tuna Ortiz
• 1 onion, chopped finely
• 500 ml whole milk
• 50g unsalted butter
• 50g flour
• Extra Virgin olive oil by Abril 
• Salt, ground pepper, and nutmeg to taste

Instructions:

1. Prepare the tuna filling for the peppers Drain the canned tuna well and set it aside. Peel and finely chop the onion, then fry in olive oil it in a pan until it turns golden brown. Add the tuna to the pan and let it cook with the onion for a few minutes, stirring occasionally. Set aside.

2. Make the béchamel sauce In a skillet, melt the butter over low heat. Add the flour and stir continuously until it is well combined with the butter. Cook for 3-4 minutes until the raw flour taste is gone. Gradually add the warm milk, stirring constantly until the béchamel is smooth and creamy. Season with salt, pepper, and nutmeg to taste. Reserve some of the béchamel for later and add the tuna and onion sauce to the remaining béchamel. Cook over medium heat for a few minutes.

3. Fill each pepper with the tuna and béchamel mixture. Pour the reserved béchamel over the top of the peppers. If baking in the oven, place the peppers in a baking dish with the sauce on top and bake until heated. Alternatively, heat the peppers in the microwave for 1 minute to serve.

Optional: you can garnish with some parsley added flavor and presentation. Enjoy your delicious piquillo peppers stuffed with tuna and béchamel!

Summer recipe variation: a cold version of this recipe is to use mayonnaise instead of bechamel and add to the mix chopped boiled egg. This is a croud pleaser! Enjoy!