- 2 Piquillo peppers per head
- 1 can of tuna
- 1 can of anchovies
- 1 medium sized onion
- 1 spoonful of pepper flesh
- 2 cloves of garlic
- 1/2 glass of milk
- 1 spoonful of tomato concentrate
- 1 or 2 spoonfuls of flour
- 1/2 glass of fish stock (stock cubes if preferred)
- olive oil and salt.
Lightly fry the finely diced garlic and onion in a frying pan; when browned, add flour.
Gradually add the hot stock and milk, stirring continuously to make a thick béchamel sauce. Keep on the boil for 3 to 5 min.
Leave a small amount of béchamel to make the pepper sauce.
Add the crumbled tuna and anchovies cut into small pieces.
Stuff peppers with this mix.
Add spoonfuls of fish and one Piquillo pepper to the béchamel sauce kept to one side. Place in mixer to make a not very thick sauce.
Place almost all in the base of a serving dish, place the peppers on top and cover with the rest of the sauce.