Rianxeira canned fish and seafood are the easiest way to buy, keep and have at hand a wide variety of products to balance out and complete meals, from a tasty snack to a main meal.
Bake the peppers. Once baked, place in a serving dish and set aside.
Fry the finely diced garlic and onion and, when golden, add the flour, stirring constantly to prevent it from toasting.
Gradually add the hot stock and milk, continue stirring until a thick bechamel sauce is obtained. When it starts to boil, allow to cook for 3 to 5 minutes. Set aside a small amount of bechamel sauce in a separate bowl to prepare the pepper sauce.
Add the flaked yellowfin tuna. Stuff the peppers with this mixture. Add a few tablespoons of fish stock and a piquillo pepper to the reserved bechamel sauce. Blend until a relatively thin sauce is obtained.
Place almost all the sauce in the base of the serving dish and place the peppers on top before pouring over the remaining sauce.
INGREDIENTS:
2 piquillo peppers per person, 1 3-pack of Rianxeira Yellowfin Tuna in vegetable oil, 1 medium-sized onion, 2 cloves of garlic, 1 tablespoon of tomato puree, 1 tablespoon of pepper flesh, 1/2 glass of milk, 1 or 2 tablespoons of flour, 1/2 glass of fish stock (can be stock cubes), olive oil and salt.
