Tuna-Stuffed Poblano Peppers

Exquisite stuffed poblano peppers with tuna covered in dressing and accompanied by a delicious lettuce salad, you can make them in tomato sauce, they taste amazing.
Ingredients
12
Servings
  • 6 cans canned tuna in water, dolores
  • 12 Poblano chiles
  • 4 leaves lettuce
  • 1/2 onions
  • 1/2 bell pepper, chopped
  • 2 eggs
  • 5 tablespoons mayonnaise
  • 1/2 tablespoons parsley, chopped
  • 1/2 tablespoons mayonnaise
  • vegetable oil
  • salt
Preparation
40 mins
30 mins
Medium
  • Make an incision on one side of the peppers and boil them in salted water for one minute. Remove the veins, seeds, and skin. Chop the tuna along with the onion, bell pepper, and season with salt and pepper. Stuff the peppers and dust them with flour.
  • Beat the egg as for stuffed peppers, dip the peppers in it, and fry them. Let them cool. Prepare a sauce with mayonnaise, mustard, chopped parsley, salt, and pepper; you can thin it out with a little lemon juice so it’s not too thick. On each plate, on a bed of lettuce, arrange 3 peppers and drizzle with a little sauce. Sprinkle with chopped parsley and garnish with chopped tomato.

Nutritional Information

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