French Fridays with Dorie: Tuna-packed Piquillo Peppers

Dorie Greenspan Tuna-packed Piquillo Peppers on eatlivetravelwrite.comTo say I wasn’t excited about this week’s French Fridays with Dorie recipe (tuna-packed piquillo peppers, p174) would be an understatement.  Tuna is one of those fish I simply cannot eat in any form – fresh or canned. It will always remind me of the dreaded “Tuna Mornay” that we used to have to eat as kids (sorry mum but I am sure you know what I mean!).  To this day the canned tuna (that *ahem* someone in our household *sometimes* feeds to Miss Cleo), no matter how it is presented will make me think of that.

I also had the problem that I didn’t know where to get piquillo peppers but reading that they are on the sweeter, rather than spicier, side, I figured I could use the peppers we had growing in the garden.  For this experiment, sourcing from 5 feet away seemed like a more practical thing than to run all over town looking for the jarred peppers (that’s how they tend to be sold).

But wait… just as I was setting all the ingredients out to make the tuna mixture (tuna, capers, olives, shallot, lemon zest and juice) I discovered a jar way at the back of the fridge that Neil had bought in the summer when I was away. Lo and behold – tuna-stuffed (hot) peppers in oil.

Tuna-packed Piquillo Peppers on eatlivetravelwrite.comAt that point, I seriously considered taking a few pictures and calling it a day. I was *this* close… I mean, noone would have known, right? Right. Except me. And our home-grown peppers were seriously too cute NOT to use..

French Fridays with Dorie Tuna-packed Piquillo Peppers on eatlivetravelwrite.comAnd yes that’s a little Poterie NOT Frères ashtray that we bought this past summer that I am serving them in. It’s actually a dish we bought for Cleo (cats like flat dishes) but it’s so pretty I couldn’t resist (nice for olives too).

Anyway, onto the peppers. I served both my version (completely not what they are supposed to be like since fresh peppers are much crunchier (obviously!) than oil packed ones) alongside the jarred version. And guess what? The crisper, fresher version (that would be mine) was voted the favourite. I can certainly see the appeal of the ones packed in oil then drained and stuffed with tuna (if you like tuna, that is) but mine were fresher tasting and the taste-testers liked the crunch of the fresh pepper.

Tuna-packed Piquillo Peppers from Around my French Table on eatlivetravelwrite.com

Will I make these again? No. Am I glad I tried it out? Of course. That’s what it’s all about. Happy weekend folks!

French Fridays with Dorie participants do not publish the recipes on our blogs (though this week, you can find the recipe online here), we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!

 

 

___________________

WORLDWIDE giveaway: Clotilde Dusoulier’s The French Market Cookbook (she of Chocolate & Zucchini). Closes Wednesday September 25th at 6pm EST.

23 thoughts on “French Fridays with Dorie: Tuna-packed Piquillo Peppers”

  1. Once again, Mr. Neil comes through…this time with a perfectly-sourced comaprison jar that just *appears*.

    What I liked more about Mardi’s version was the fresh citrus. Combined with the freshly-picked peppers, it just gave a ncie bright “snap” that for me, matched the (yumm) tuna.

    Reply
  2. I’m impressed that you tried this dish considering your association with tuna. I assume that even the smell probably repulses you? The raw pepper is probably very fresh tasting, but I did like it broiled.

    Reply
  3. Wow, you did make this week’s recipe work although you took several left and right turns as you were concocting it. I love your style, Mardi, and love even better than you live with a male human being who would buy Piquillo Peppers. Michael’s main and only grocery store purchase was Orea Cookies. (I refused to buy them for him. Now that he’s gone, I regret that very much.) When I get home I am going to unpack all my neat souvenir ashtrays and use them as kitchen dishes – what a great idea. We’re missing you in Seattle, that’s a given. And, thanks for letting me revive the Paris trip – Fall of 2014, with daughter Melissa, for my birthday. She is already enjoying this year of anticipation and I am thrilled that she is so excited. (Who the hell wants to travel with her Mother??? – well, I guess she does!!!)

    Reply
  4. I love those back of the fridge finds and that you went in two directions with this one 🙂

    I had a “thank you” serving, since I am not a huge roasted pepper fan – but I did like the tuna best eaten tartine style on a slice of sourdough the next day. If I still had cats, I probably would not be able to eat the tuna though… I went off it for the ten years or so they were part of the family.

    Wish you were here!

    Reply
  5. Stuffed peppers are my favorite to make when guests are over. They look beautiful and it is a combination that everyone loves. You can even stuff with a tofu and mushroom mixture for vegetarians. Great post!

    Reply
  6. Too funny. I found ones at the market stuffed with anchovies and I too thought about taking a picture and calling it a day. But my guilty conscious objected. Darn conscious!

    Reply
  7. I like both versions – the ones out of your garden are gorgeous. I’m sorry we’ve been so tuna-forward in the group lately. Maybe there should be a little cake, too, for our first post in October.

    Reply
  8. Just catching up from last week… Making this with fresh peppers sounds like a nice alternative. I also liked the tuna just plain. Now I’m feeling really badly that we picked yet another tuna recipe to kick off Year 4. I hope you forgive me.

    Reply

Leave a Reply to Mary Hirsch Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.