Tuna Stuffed Chiles Recipes

CHILLED TUNA-STUFFED CHILES

Steps:

• Put the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
• Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper.
• Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snugly. Pour the pickled carrots and jalapeno juice over the stuffed chiles. Let come to room temperature, then cover and chill for 2 hours or overnight. Serve cold.

TUNA- AND POTATO-STUFFED ANCHO CHILES

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.

TUNA-STUFFED PIQUILLO PEPPERS

Steps:

• Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
• Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
• Use a teaspoon to fill each pepper with some of the tuna mixture.
• Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

TUNA-STUFFED ZUCCHINI

Steps:

• Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
• Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
• Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

STUFFED TUNA SHELLS

Steps:

• Cook and drain pasta shells as directed on package; pat dry.
• Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
• Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.

TUNA STUFFED JALAPENOS

Steps:

• Mix the tuna, mayonnaise, salt and pepper in a bowl.
• Devein and take away all the seeds of your jalapeños and then pour the mixture of tuna-mayo inside the jalapeño,
• Delicious served cold.

TUNA STUFFED BELL PEPPERS BAKE

Steps:

• Cut a wide circle around the stems of the peppers; lift off the lids and discard.
• Scoop out and discard seeds and membranes; trim the bottoms of the peppers so they will stand up straight and not tilt over; arrange peppers in a 2 quart casserole dish.
• In a mixing bowl, mix together the rice, tuna, onion, corn, mushrooms, salt, pepper, and paprika to taste.
• Stuff equal amounts of the tuna mixture into the peppers; spoon equal amounts of chopped tomato over the mixture and sprinkle with cheese.
• Pour hot waer around the peppers;.
• Bake in a 350 degree oven for 30-35 minutes or until the tops are golden.
• Carefully lift peppers out of the casserole using a slotted spoon and place on individual plates.

TUNA-STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate. , For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. , Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.

TUNA-STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and pepper in a large bowl. Fill mushroom caps with the tuna mixture; place on baking sheet.
• Bake in preheated oven until the mushrooms are soft and begin to give up their juices, 20 to 25 minutes.