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

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.

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Stuffed Chiles with Tuna and Lemon Vinaigrette

Ingredients

Preparation

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