PIMIENTOS PIQUILLO FILLED WITH TUNA
1 tablespoon Iberia olive oil
2 cans (8.4oz.) Light tuna in vegetable oil
2 tablespoons finely chopped onion
1 cup of milk
¾ cup of flour
½ teaspoon of salt
1/8 teaspoon pepper
1 tablespoon of dry wine
Nutmeg grated (Nutmeg)
8 piquillo peppers
For the sauce:
8oz tomato sauce
Jalapeño pepper to taste
4 oz. cheese (can be cream, goat or any cheese is soft)
½ cup milk
In a frying pan sauté the tuna lightly with the onion. Using a blender, combine milk, flour, dry wine, nutmeg and pepper salt to taste. Add this mixture to the pan with the tuna and stir until it thickens. Let it cool and carefully fill the peppers.
For the sauce: mix all the ingredients of the sauce in a blender.
Place the stuffed peppers in a baking dish, covered with the sauce and bake at 350 F until they are hot.