| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 15 min |
| Inactive: | 2 hr 10 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 298 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 17 mg |
| Sodium | 439 mg |
Reviews
This is one of my favorite dishes to make. Its so delicious! its perfect for a hot day.
my sister-in-law share this recipe… i luv it!! i would like to know the nutritional information though
This is really good. I have made twice. I only used a couple of tbsp of oil to cut fat but added about three tbsp of sugar to onions to get a more sweet sour flavor. I also used fresh tuna sauteed rare and thinly sliced and added wasabi to the Mayo. So good on hot night.
I would have never thought of making this combination. It was one of the greatest tuna salad combo I have ever eaten. I will make this again! I love your show.
Carter
Carter