Jalapeños Stuffed with Tuna Salad

Enjoy these jalapeños stuffed with cold tuna salad. They are perfect as a snack, appetizer, or side dish. A light and healthy recipe. Try it with all the flavor of unsweetened Yoplait® Greek Yogurt.
Ingredients
4
Servings
  • 8 Jalapeño chiles
  • water, for the jalapeño peppers
  • 1/4 cups piloncillo, for the jalapeño peppers
  • 3 cups canned tuna in water
  • 1/2 onions, purple
  • 1/2 cups celery, in small cubes, for the salad
  • 1 cup tomato, in medium cubes, for the salad
  • 1/4 cups pickles, finely chopped, for the salad
  • 1 teaspoon paprika, for the salad
  • 1 tablespoon mustard, for the salad
  • 1/4 cups cilantro, finely chopped, for the salad
  • 1 cup Yoplait® sugar-free Greek yogurt
  • salt, for the salad
  • pepper, for the salad
  • chives, chopped, for garnish
Preparation
30 mins
8 mins
Low
  • Using a knife, open the jalapeño peppers vertically without reaching the tip, so they don't open completely. Use a spoon to remove the veins and seeds.
  • Heat water in a medium pot until it starts to boil, then add the piloncillo and dissolve it with a spoon. Add the jalapeño peppers and cook over low-medium heat for 8 minutes. Remove from heat, drain, and cool under cold running water. Set aside until use.
  • In a bowl, mix the tuna with the purple onion, celery, tomato, pickle, paprika, mustard, cilantro, unsweetened Yoplait® Greek Yogurt, and season with salt and pepper.
  • Fill the jalapeño peppers with the salad using a spoon. Garnish with scallions, and serve on a platter.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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