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Piquillo Pepper Pinxtos

Lovely little Spanish Tapas dish that can be made big or small and served as a meal with a salad or as a tasty morsel with drinks.

Piquillo Pepper Pinxtos recipe


6 x piquillo peppers
210gm tin tuna in olive oil
¼ cup finely diced celery
1 tsp finely grated lemon zest
1Tbsp lemon juice
2Tbsp finely chopped flat leaf parsley
½ cup egg mayonnaise


1 x small crusty baguette
extra virgin olive oil
1 x large whole clove garlic
salt and pepper

6 x cocktail sticks to serve


  1. Drain peppers from jar. Set aside.
  2. Drain and squeeze out excess oil from tuna and place in bowl.
  3. Finely dice celery into ½cm pieces.
  4. Finely grate zest from lemon to yield 1 teaspoon.
  5. Juice lemon to yield 1 tablespoon.
  6. Chop parsley to yield 2 tablespoons.
  7. Mix all above with tuna and mayonnaise and season with salt and pepper.
  8. Divide mix into 6 portions and fill each pepper. Cover and store in fridge if pre-preparing. Remove 45 minutes before serving so they loose the chill of the fridge.
  9. Pre-heat cast iron grill or barbeque to medium heat.
  10. Cut 6 x 1½ to 2cm thick slices on an angle from baguette. Lightly brush each cut side with olive oil and grill for 2 to 3 minutes each side, until golden and crisp on outside and soft in centre.
  11. Peel garlic clove (without bruising) and rub this over one cut surface of each piece of toast.
  12. Top with filled piquillo pepper and secure with toothpick.
  13. Serve whilst bread is warm.


  • Pinxtos are the little Spanish tapas secured by a cocktail stick. They can be as simple and a slice of warm grilled chorizo, an olive and perhaps a parsley leaf, or popular versions are smallish pieces of toasted bread topped with meat or fish.  These pinxtos are more than a mouthful and are very tasty.
  • This recipe would make a great meal with a tossed leaf-based salad.
  • Piquillo Peppers are available from most supermarkets and specialty food stores in jars.
  • The tuna mix is a delicious sandwich filling. Add some shredded lettuce to the sandwich too.
  • The better the quality tuna, the better the end flavour will be. Sirena brand is really good quality and tuna in olive oil gives the richest flavour, otherwise for less calories use tuna in springwater.
  • Make smaller toasts to serve with drinks, place a spoonful of the tuna mix on top and add a few curled strips of peppers.
  • Discover more Spanish style recipes on The Cooks Collective – we’ll help to make you eberyones favourite cook!

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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