Marina Azul

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Marina Azul

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 güero ppeppers, cool; 1/2 cups lemon juice; 1/4 cups bee honey; 1 clove garlic, finely chopped; 1 tablespoon basil, finely chopped; to taste salt and pepper; 3/4 cups olive oil; 4 envelopes Blue Marine Tuna® in Water; 1/4 cups red onion, finely chopped; 1/2 cups carrot, in small cubes; 1/2 cups tomtato, in small cubes; 1/2 cups cucumber, with peel, in small cubes; 1/2 cups corn kernels; 1/2 cups onion stem chambray, finely chopped; 1 avocado, in cubes; to taste salt and pepper; to taste onion rings, to decorate; to taste radish, in thin slices, to decorate; to taste fresh coriander, to decorate

50 mins

10 mins

Low

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Marina Azul

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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!

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Ingredients

4 portions

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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.