Poblano Peppers with Tuna Salad Stuffing

Stuffed poblano peppers are a classic dish in Mexican cuisine, but this particular recipe  – from the Mexican state of Guerrero – is somewhat unique because the peppers are prepared in a quick pickle and served cold, not baked or fried. Needless to say, using tuna salad as stuffing is also a twist from the more common ground meat and cheese recipes, and welcomed as a nice choice for the Lenten season.

Poblano Peppers with Tuna Salad Stuffing –
Chiles poblanos rellenos con ensalada de atún

Printable recipe: Poblano Peppers with Tuna Salad Stuffing

Ingredients

4 poblano peppers; roasted, peeled and de-seeded (check my detailed instructions)
1 tbsp oil
1 red onion; peeled, sliced very thinly
1 clove garlic; peeled, sliced very thinly
1 bay leaf
¼ tsp dry oregano
1 tsp salt
½ tsp black pepper
¼ cup red wine vinegar
¼ cup water
Filling
1 can tuna packed in water; drained
1 large potato; cooked, peeled and cubed
1 scallion (green onion); chopped
1/3 cup mayonnaise
1 tbsp lime juice
Salt and pepper, to taste

Warm up oil in a large pan; sauté onions until translucent; add garlic (photo below, left) and incorporate with the onions;  arrange peppers on top, season with salt and pepper, then sprinkle oregano and tuck bay leaf in with the onions (photo below, right):

Pour vinegar over the peppers (photo below, left), then add water and allow to simmer for 5 minutes; carefully slide peppers to the bottom of the pan, pushing the onion and garlic around (photo below, right):

Let simmer for another 2 minutes; remove pan from heat and set aside. Place tuna, potatoes, chopped onions and mayonnaise in a bowl; season with salt and pepper, then sprinkle lime juice over tuna (photo below, left); incorporate all the ingredients; set aside (photo below, right):

Once cooled to room temperature, remove peppers from the pan onto a serving plate with a rim; stuff peppers generously with filling (photo below, left); arrange onions and garlic around and on top of peppers; pour pickle liquid over (photo below, right):

Cover and let rest in the fridge for at least one hour.  Serve with soda crackers or tortilla chips:

011 serve with soda crackers, tortilla chips and more onions.jpg

It is well worth waiting for the flavours in this dish to blend together in the fridge, even overnight; the tuna salad is a refreshing complement to the peppers, and the onions and garlic acquire a mild pickled taste which, in contact with the peppers,  round up a light yet filling lunch, first course, or appetizer.


I am sharing my recipe with Angie @ Fiesta Friday, co-hosting this week’s Fiesta Friday #271 with Ai @ Ai Made It For You


I am also bringing my stuffed peppers to What’s for Dinner? Sunday Link-Up #196, hosted graciously by Helen @ The Lazy Gastronome.

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8 thoughts on “Poblano Peppers with Tuna Salad Stuffing

  1. Hola, I’m nominating you for the Mystery Blogger Award for your excellent blogging. Congratulations! Here are five questions for you as a nominee:

    What do you like most about blogging?
    What is your favorite genre to read? (mystery? ; )
    First drafts – pen or keyboard?
    What inspires your writing, art, or photography?
    Funny question: Lime jello or coconut flan for dessert?

    For more information on Okoto Enigma, the award’s creator, and the guidelines for the award, please check her or my website. Felicidades! Rebecca

    Like

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