- 10 'piquillo' peppers (they sell them in most supermarkets)
- one tin of tuna (preferably in spring water)
- 1 small onion
- 2 tablespoons of plain flour
- olive oil (3 tablespoons)
- 700 ml of milk
- salt
Fry the onions in two spoons of olive oil until they become translucent. Then add the tuna and let it all fry for 4-5- minutes ( you can add some parsley too if you wish).
Separately prepare a thin béchamel sauce: heat the remaining olive oil. Add the flour and let it fry over very low heat for 3 minutes (it should not become dark). Then add the milk and keep steering it all with a wooden spoon until the milk boils and the mixture thickens. If you get lumps of flour, just get the mixture into a blender and which for a few seconds. Mix half of the sauce with the tuna and reserve the other half.
Take the peppers out of the tin. Put the tuna mixture inside the peppers. Arrange the peppers on a baking tray, cover them with the remaining béchamel sauce and put them under the grill for a few minutes until the béchamel gets golden (you can add little bits of butter before you put the tray under the grill to make the dish look prettier if you wish)
Children seem to enjoy filling in the peppers, but you will need to wait for a while unit the béchamel sauce cools down.
