TUNA STUFFED CHILES
Provided by Marcela Valladolid
Categories appetizer
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
- To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside.
- To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
- Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
- To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold.
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xianxian sansuile
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually serve it with a side of guacamole and salsa.
Youtuber Aadit and Tech Minds
[email protected]This is a really good recipe. The fish was moist and flavorful, and the sauce was delicious. I served it over rice and it was a perfect meal.
Mashud Yussif
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover tuna. I like to add a little bit of chopped cilantro to the filling.
Lucky Johnny
[email protected]This was a great recipe. The fish was cooked perfectly and the sauce was delicious. I served it over rice and it was a perfect meal.
Joy Claudine Abalo
[email protected]I made this recipe for my friends and they all raved about it. I will definitely be making it again.
Md Marup
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can use canned tuna, which I always have on hand.
Linda Sens
[email protected]I've made this recipe a few times and it's always a hit. I love the combination of flavors and the fish is always cooked perfectly.
Anjila Rai
[email protected]This was a great recipe. I made it for my family and they all loved it. I will definitely be making it again.
Michael Schoennoehl
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually serve it with a side of guacamole and salsa.
osama asraf
[email protected]This is a really good recipe. The fish was moist and flavorful, and the sauce was delicious. I served it over rice and it was a perfect meal.
Jessica Ralston
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover tuna. I like to add a little bit of chopped cilantro to the filling.
Nasirat Asokere
[email protected]This was so easy to make and turned out delicious! I used canned tuna, but I'm sure fresh tuna would be even better. I served it with rice and a side of steamed vegetables.
Aaliyah Sifuentes
[email protected]I made this recipe last night and it was a hit! My family loved it. The flavors were perfect and the fish was cooked perfectly. I will definitely be making this again.