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:

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.

---

I am joining Over the Moon #222, graciously hosted by Bev @ Eclectic Red Barn, and Marilyn @ Marilyn’s Treats.