Tuna Stuffed Jalapenos
Spicy and Oh. So. Delicious. These tuna stuffed jalapenos are a scrumptious and healthy appetizer made with canned tuna!
During my early years in Sri Lanka, my mom used to make a delicious version of stuffed and fried capsicum chili peppers.
While the traditional Sri Lankan version of this dish involved Maldive fish, my mom would often use tuna. The spice of the chilies, with the creamy tuna stuffing, and the crunchy fried dough exterior, was such a treat for my young tastebuds!
These Tuna Stuffed Jalapenos are my attempt at replicating my mom’s stuffed and fried capsicum chili peppers. Like my mom, I used a mixture of canned tuna (in water and not oil) and potatoes for the stuffing, but, I left the potatoes and tuna chunkier.
Also, instead of breading them and frying them, I partially coated them with almond meal and baked them. And, then I had my mom taste-test them… and.. she deemed them blog-worthy!
These do have a bit of a kick to them as I didn’t completely scrape all the seeds out of the jalapenos, but, that didn’t stop my daughter from standing over the sink and wolfing down 3 in a row!
Canned tuna (as well as other canned seafood), are a convenient, affordable, nutritious and delicious way to make sure we get our minimum seafood servings in for the week.
Ingredients
- 2 teaspoons olive oil
- 1/2 onion finely chopped
- 2 cloves garlic chopped
- 1 can Bumble Bee® Solid White Albacore Tuna in Water
- 1/4 large baking potato cut into small cubes or 1 small yellow or red one
- 1/4 teaspoon cumin
- 1/4 + 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 egg white
- 1/4 cup almond meal
- 6 large jalapenos
- 1 teaspoon parsley for garnish
- a teaspoon of chopped jalapeno for garnish
Instructions
- Pre-heat oven to 360.
- Wash the jalapenos and slice a part off vertically – from top stem to bottom tip
- For this next step, you might want to wear gloves or be very careful
- Scoop out the jalapeno seeds with a small knife – take them all out if you don’t want these spicy. And, if you want them with a little kick, leave some in
- Set jalapeno "boats" aside.
- Pour olive oil in a pan and when heated, add in the onion and garlic
- Saute till garlic is translucent (about 10 minutes)
- Add in tuna and cubed potato
- Toss in 1/4 teaspoon paprika (save the other 1/4 teaspoon of it)
- Then toss in the cumin and salt and saute a couple of minutes
- Spoon tuna mixture into jalapeno "boats"
- In a bowl, add the egg white and 1/4 teaspoon paprika and beat well
- Dip the bottoms of the jalapeno "boats" into the egg white
- In yet another bowl add the almond meal
- And dip the jalapeno bottoms in the almond meal
- Bake for 15-20 minutes
- Garnish with parsley and chopped jalapenos
- Enjoy them warm
Congrats Shashi, such a well deserved win!! These look absolutely amazing and dipping them in that paprika-almond meal mix is just one more level of awesomeness!!
Aww you are too kind my friend! Thanks so much!
Congrats on your win! I could have sworn I commented on this recipe when you first posted it – I remember thinking this was such a creative way to use tuna! And obviously the judges did as well. Great job!
I’ve never had jalapeno stuffed with any type of fish or seafood. I love this idea and these look wonderful! Definitely need to give them a try!
These stuffed jalapenos look awesome Shashi! Lovely story toot! 🙂
Love seafood — the perfect healthy meal!
Couldn’t agree more Ashley!
Did I visit, saw your recipe, amazed, shared and left? I apparently did.
My little one loves tuna so much, he put it on everything. I’ve eaten something like this a long time ago, need to make it. Looks so so good.
This is going to sound crazy, but I’m missing tuna so much. I haven’t been able to find it here 🙁 And I’m loving that you call them capsicums too – I thought that was an Australian thing!
Good luck with the competition Shashi 🙂
I may not.. okay will not.. be able to handle the heat of jalapeños, but I know Joshua would LOVE these! Guess I can always sub bell peppers for myself.