Stuffed Chiles with Tuna and Lemon Vinaigrette

Name: Stuffed Chiles with Tuna and Lemon Vinaigrette
Prep time: 60 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 14-02-2018

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.