Pickled Jalapeños Stuffed with Tuna (Chiles jalapeños en escabeche)
If you have a bumper crop of jalapeños, pickling is the way to go, even though you can roast a few and put them in baggies unpeeled, in the freezer and take them out as needed. However if pickling is not in your plans, you can make this dish with commercially pickled chiles but there will always be that little, tinny aftertaste.
Ingredients
- 2-3 cans high quality tuna if available I use Pastene
- ½ cup finely chopped red onion
- ½ cup chopped cilantro
- 2 tablespoons or more of freshly squeezed lime juice
- Salt and freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- ½ recipe recipe
Pickled Jalapeños or 1 can pickled jalapeños with carrots, onions, and garlic
Instructions
- Flake the tuna with a fork and combine with the remaining ingredients except jalapeños. Let sit for an hour or two in the refrigerator for the flavor to meld.
- Drain the jalapeños and carefully scoop out any remaining seeds, stuff with the salad, and (if using canned pickled jalapeños) pour the pickled carrots, onions and garlic over the chiles.
Nutrition
Calories: 210kcalCarbohydrates: 3gProtein: 25gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 303mgPotassium: 224mgFiber: 1gSugar: 1gVitamin A: 205IUVitamin C: 4mgCalcium: 18mgIron: 1mg
