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Piquillo Peppers with Tuna Belly and Anchovy

Ingredients:

1 can of bonito belly in olive oil.
1 jar of cream cheese.
4 anchovy fillets in olive oil.
8 canned piquillo peppers
1 tablespoon of Dijon mustard
1 tablespoon of honey
2 tablespoons of soy sauce
2 tablespoons of the olive oil from the can of bonito belly.
1 tablespoon of Modena vinegar
4 slices of bread
Fried onion
Arugula

Preparation:

1. Open the can of bonito belly, separate the fillets, and reserve the oil.
2. In a bowl, add the cream cheese, the finely chopped anchovies, and the crumbled bonito belly. Mix everything well until all the ingredients are well combined.
3. Cut the slices of bread in half and, using a brush, brush over the olive oil from the can. Toast on a griddle and set aside.
4. In a bowl, combine all the vinaigrette ingredients: mustard, honey, soy sauce, the reserved canned olive oil, and the vinegar. Mix well and adjust if necessary. Set aside.
5. Stuff the piquillo peppers with a teaspoon, making sure they don’t break. Arrange them on a plate. Once all the peppers are stuffed, brush them with the vinaigrette.

Plating:

Place the toasted bread on a platter, top with the piquillo peppers, and top with the arugula and fried onions.