Tuna-Stuffed Jalapeños

Yamilette González
Making a tuna stuffed jalapeño with mayonnaise will be an easy and quick way to prepare a meal that is also different and delicious. Ideal for Lent, this dish is very generous and economical, and everyone at home will enjoy it. Serve these stuffed jalapeños with red rice and try a different meatless meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 12 Jalapeño chiles
  • water, hot, to cook the jalapeños
  • 1/4 cups white vinegar, to cook the jalapeños
  • 2 cups canned tuna, for the filling
  • 1 cup mayonnaise, for the filling
  • 1/2 cups tomato, diced for the filling
  • 1/2 cups onion, finely chopped for the filling
  • 1/2 cups yellow corn kernels, for the filling
  • 1/4 cups parsley, finely chopped for the filling
  • salt, for the filling
  • pepper, for the filling
  • rice, to accompany
Preparation
20 mins
15 mins
Low
  • Cut the jalapeños horizontally to remove the seeds and veins. Set aside.
  • In a pot with enough hot water, pour in white vinegar, add the jalapeños, and cook for 15 minutes. Drain and set aside.
  • In a bowl, mix the tuna with mayonnaise, tomato, onion, corn kernels, and parsley; season with salt and pepper. Set aside.
  • Stuff the jalapeños with the tuna, place on a flat plate, decorate with parsley, and accompany with red rice.

Nutritional Information

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