Recipe for 2 people | Low difficulty
1 medium can of White tuna in olive oil, 1 can of anchovies in olive oil, 2 piquillo peppers per person, 1 medium onion, 2 garlic cloves, 1 tablespoon of tomato concentrate, 1 tablespoon of pepper flesh, ½ cup of milk, 1 or 2 tablespoons of flour, ½ cup of fish broth (it can be cubes), olive oil and salt.
Cook the peppers. Once cooked, place them in a serving dish and set aside. Sauté the finely chopped garlic and onion in a frying pan. When brown enough, add the flour stirring continuously so they are not roasted. Gradually, add the hot broth and milk, continuously stirring until béchamel sauce is thick. When it begins to boil, leave it cook from 3 to 5 minutes. Take some béchamel sauce in a separate bowl in order to prepare the pepper sauce. Add the crumbled white tuna and the anchovies cut in small pieces. Fill the peppers with this mixture. Add the fish broth tablespoons and 1 piquillo pepper to the béchamel sauce in the separate bowl. Blend it so it is not too thick. Pour most of the sauce in a serving dish, place the peppers on top and pour the rest of the sauce.