Best 2 Tuna Stuffed Chiles Recipes

Embark on a culinary journey with our tantalizing Tuna Stuffed Chiles, a symphony of flavors that will delight your taste buds. This delectable dish combines the richness of tuna with the vibrant spice of chiles, creating a harmonious balance that is sure to impress. Our comprehensive guide offers three unique variations of this classic recipe, each with its own distinct twist. Whether you prefer the simplicity of the basic tuna stuffed chiles, the zesty kick of the spicy tuna stuffed chiles, or the creamy decadence of the tuna stuffed chiles with cheese, we have a recipe that will cater to your palate's every desire. So, prepare to tantalize your senses and indulge in the culinary masterpiece that is Tuna Stuffed Chiles.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA STUFFED CHILES

Tuna Stuffed Chiles image

Provided by Marcela Valladolid

Categories appetizer

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

8 Anaheim chiles, charred, stemmed, and seeded, left whole for stuffing
Two 6-ounce cans albacore tuna in water, drained
1 cup fresh peas (from 1 pound in the shell), or canned, or frozen and thawed
1/2 cup fresh corn kernels (from 1 ear), or canned, or frozen and thawed
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 cup sliced carrots
2/3 cup olive oil
2 cloves garlic, peeled
2 small red onions, halved and thinly sliced
2/3 cup white distilled vinegar
2 teaspoons crumbled dried Mexican oregano
2 bay leaves

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.

TUNA- AND POTATO-STUFFED ANCHO CHILES

Tuna- and Potato-Stuffed Ancho Chiles image

Categories Fish Potato Backyard BBQ Tuna Avocado Hot Pepper Summer Grill Grill/Barbecue Healthy Cinnamon Lettuce Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

3 cups water
9 ounces piloncillo*
1 cup distilled white vinegar
1 2-inch piece canela** or cinnamon stick
1/4 teaspoon salt
6 large ancho chiles
1 pound red-skinned potatoes
1 pound 1-inch-thick ahi tuna steaks
1/2 cup olive oil
1/4 cup chopped white onion
3 tablespoons chopped fresh parsley
2 tablespoons whipping cream
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh cilantro
4 ounces mixed baby greens
1 large avocado, halved, pitted, peeled, cut into 12 slices

Steps:

Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.
Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.
Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.
*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
**Mexican cinnamon sticks with a delicate, floral flavor.

Tips:

To save time, use canned tuna instead of cooking fresh tuna. Look for tuna packed in water or olive oil, and avoid tuna packed in oil, as it contains unnecessary fat and calories.
If you're using fresh tuna, be sure to cook it thoroughly before stuffing the chiles. The internal temperature of the tuna should reach 145°F (63°C) as measured by a food thermometer.
For a vegetarian version of this recipe, substitute chickpeas or black beans for the tuna.
Feel free to add other vegetables to the stuffing, such as chopped onion, bell pepper, or corn.
To make the dish even more flavorful, marinate the tuna in a mixture of olive oil, lemon juice, garlic, and herbs before stuffing the chiles.
Serve the stuffed chiles with a dollop of sour cream, guacamole, or salsa.

Conclusion:

Tuna stuffed chiles are a delicious and easy-to-make dish that can be enjoyed as an appetizer, main course, or side dish. They're also a great way to use up leftover tuna. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that your whole family will love.