Piquillo Peppers from Lodosa Stuffed with Ventresca Tuna and Mayonnaise

Iberico Club Chief of Customer Happiness

10 min Prep. Time

These Piquillo Peppers from Lodosa are incredibly delicious just with a hint of Extra Virgin Olive Oil and some sea salt flakes.

 

But when you stuff them with the finest ventresca (tuna belly) on earth and top it with homemade mayonnaise (with extra virgin olive oil) then you are taking them to another whole level.

Ingredients

How to prepare

  1. Take a couple of Roasted Piquillo Peppers from Lodosa
  2. Take out the Bonito del Norte Belly Tuna “Ventresca” fillets
  3. Fill the each Roasted Piquillo Peppers from Lodosa with the Bonito del Norte Belly Tuna “Ventresca” fillets
  4. Place them in a plate and add some Mayonnaise on top
  5. Enjoy!
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