Welcome to a culinary adventure with a spicy twist! Inspired by the vibrant flavors of Little Mexico, this Zesty Jalapeño Tuna Stuffed Peppers recipe is a perfect dish to celebrate Cinco de Mayo or simply to enjoy as a zingy appetizer or snack. Combining the creamy richness of tuna salad with the bold kick of pickled jalapeños, this recipe by Bruce Beck will add a festive flair to any gathering.
Ingredients:
- 26 oz can of whole pickled jalapeños
- Two 5 oz cans of chunk light tuna in oil (or in water, if preferred)
- 2 tablespoons (or more, to taste) of bottled mayonnaise
- Juice of 1/2 lime
- Salt and pepper to taste
Equipment:
- Cutting board
- Knife
- Small bowl for mixing
- Fork (for mashing tuna)
- Small spoon (for scooping and stuffing)
- Serving platter
Prep Time: 15 minutes
Cook Time: 0 minutes (no cooking required)
Total Time: 15 minutes
Servings: Depending on the size of jalapeños, approximately 12-24 pieces
Instructions:
1. Begin by opening the can of whole pickled jalapeños. Drain the liquid and place them on a clean surface. Based on the size and count, plan out whether you’ll be serving whole stuffed jalapeños or halves.
2. Next, open the cans of tuna and drain the oil or water they’re packed in. Transfer the tuna into a mixing bowl.
3. Using a fork, mash the tuna until it reaches a consistent, flaky texture.
4. Add the mayonnaise and half of the lime's juice to the tuna. Stir the mixture until well combined. Season with salt and pepper to your liking. Taste and adjust the seasoning or lime juice as needed.
5. For whole jalapeño servings, make a lengthwise incision along one side of each pepper. Scoop out the seeds and membranes with a small spoon. For half-sized servings, slice the jalapeños in half and hollow them out. Allow the hollowed peppers to drain upside down to remove any excess brine.
6. With your small spoon, fill each jalapeño (or half) with a generous portion of the tuna mixture. Be sure to pack the filling in so that it’s nicely balanced against the heat of the pepper.
7. Arrange the stuffed peppers on a platter. If serving whole, you can present two per plate. For halves, line them up neatly, so they are easy to pass around as finger food.
Cooking Tips:
- If using tuna in water, one might add a dash of olive oil to the tuna mixture for added richness.
- Adjust the amount of mayonnaise as per your creaminess preference.
- If you want to tame the heat, make sure to remove all of the seeds and membranes from the jalapeños.
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Enjoy your Zesty Jalapeño Tuna Stuffed Peppers, a delightful dish from Bruce Beck in the Kitchen! Don’t forget to celebrate this and other delicious creations by visiting https://www.youtube.com/@BruceBeckintheKitchen
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