Jalapeños Stuffed with Tuna Salad

Name: Jalapeños Stuffed with Tuna Salad
Prep time: 38 min
Cook time: 8 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

Yoplait Griego

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.

Reviewed by Editorial Team of Kiwilimón

Published: 09-03-2021

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.