Stuffed Chiles with Tuna and Lemon Vinaigrette

Marina Azul
If you feel like eating something fresh and tasty, prepare these delicious stuffed güero chiles filled with a tuna salad accompanied by an exquisite lemon vinaigrette. You won't believe how delicious they are. Give them a try!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 8 güero chiles, fresh
  • 1/2 cups lime juice
  • 1/4 cups honey
  • 1 clove garlic, finely chopped
  • 1 tablespoon basil, finely chopped
  • salt and pepper
  • 3/4 cups olive oil
  • 4 envelopes Marina Azul® tuna in water
  • 1/4 cups red onion, finely chopped
  • 1/2 cups carrot, in small cubes
  • 1/2 cups tomato, in small cubes
  • 1/2 cups cucumber, with peel, in small cubes
  • 1/2 cups corn kernels
  • 1/2 cups green onion stalks, finely chopped
  • 1 avocado, in cubes
  • salt and pepper
  • onion rings, for decoration
  • radish, in thin slices, for decoration
  • fresh cilantro, for decoration
Preparation
50 mins
10 mins
Low
  • To clean the chiles, roast them on a hot griddle. Place them in a plastic bag and let them sweat for about 20 minutes.
  • Remove the skin from the chiles, carefully open them with a knife being careful not to break them, and remove the seeds and veins. Set aside.
  • For the vinaigrette, in a bowl mix the lemon juice with honey, garlic, basil, salt, and pepper. Incorporate the olive oil in a steady stream. Set aside.
  • For the filling, in a bowl mix the Atún Marina Azul® in water with the onion, carrot, tomato, cucumber, corn kernels, green onion tops, avocado, and season with salt and pepper. Add some lemon vinaigrette and mix.
  • Fill the chiles with the tuna salad, garnish with rings of green onion, radish, and cilantro leaves. Serve with more vinaigrette.

Nutritional Information

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