Chilli Stuffed with Tuna with Lemon Vinaigrette

Name: Chilli Stuffed with Tuna with Lemon Vinaigrette
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 pieces of chile güero cool; 1/2 Cup of lemon juice; 1/4 of Cup of honey; 1 clove of Garlic finely chopped; 1 tablespoon of basil finely chopped; to taste of salt and pepper; 3/4 of Cup of olive oil; 4 envelopes of Blue Marine Tuna® in Water; 1/4 of Cup of purple Onion finely chopped; 1/2 Cup of carrot in small cubes; 1/2 Cup of tomato in small cubes; 1/2 Cup of cucumber with peel, in small cubes; 1/2 Cup of a grain of corn; 1/2 Cup of onion stem chambray finely chopped; 1 piece of avocado in cubes; to taste of salt and pepper; to taste of onion rings to decorate; to taste of radish in thin slices, to decorate; to taste of coriander to decorate

60 minutes

Easy

4 servings

Marina Azul

If you feel like eating something fresh and rich, prepare these delicious güero chiles stuffed with a tuna salad accompanied by an exquisite lemon vinaigrette. You will not believe how delicious they are. Try them!

Learn more about Marina Azul

Ingredients

Select all ingredients

Preparation

To clean the chiles, roast them on a griddle over high heat. Put them in a plastic bag and let sweat around 20 minutes.

Remove the skin from the chiles, open them carefully with a knife, taking care not to break them and remove the seeds and veins. Reservation.

For the vinaigrette, in a bowl mix the lemon juice with honey, garlic, basil, salt and pepper. Incorporates olive oil in the form of yarn. Reservation.

For the filling, in a bowl mix the Blue Marine Tuna® in water with the onion, the carrot, the tomato, the cucumber, the corn kernels, the onion rings, the avocado and season with salt and pepper. Add a little of the lemon vinaigrette and mix.

Fill the chiles with the tuna salad, garnish with onion rings, radishes, and coriander leaves. Serve with more vinaigrette.