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Tuna Stuffed Jalapenos

Spicy and Oh. So. Delicious. These tuna stuffed jalapenos are a scrumptious and healthy appetizer made with canned tuna!

Stuffed Jalapenos

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!

Tuna Stuffed Jalapenos

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.

While the FDA and EPA promote the consumption of at least 8 to 12 ounces (2 to 3 servings) of seafood per week, seafood consumption is said to be at an all-time low – especially among new moms and moms to be.

A 2014 FDA report, suggests that a pregnant woman needs to consume at least 9oz (3 to 4 servings) of seafood per week, but is only consuming a one-half serving per week.

Increased seafood consumption has been linked to higher IQ levels. A fact, I think, my parents were well aware of as I recall them telling me to eat my fish even when I was a young one, so I would grow up to do well in school!

Jalapenos-Stuffed-With-Tuna-&-Potatoes

“Seafood is likely the single most important food one can consume for good health”, said a researcher at the Harvard School of Public Health. When it comes to seafood choices, Bumble Bee® Solid White Albacore Tuna in Water is high in Vitamins B6, B10, Selenium, and Niacin; and, it is also a wonderfully tasty source of protein!

Jalapenos-Stuffed-With-Tuna-&-Potatoes

Tuna Stuffed Jalapenos

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Spicy and Oh. So. Delicious. These tuna and potato stuffed jalapenos, which are breaded in almond meal, make one heck of a scrumptious appetizer!

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

  1. Pre-heat oven to 360.
  2. Wash the jalapenos and slice a part off vertically - from top stem to bottom tip
  3. For this next step, you might want to wear gloves or be very careful
  4. 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
  5. Set jalapeno "boats" aside.
  6. Pour olive oil in a pan and when heated, add in the onion and garlic
  7. Saute till garlic is translucent (about 10 minutes)
  8. Add in tuna and cubed potato
  9. Toss in 1/4 teaspoon paprika (save the other 1/4 teaspoon of it)
  10. Then toss in the cumin and salt and saute a couple of minutes
  11. Spoon tuna mixture into jalapeno "boats"
  12. In a bowl, add the egg white and 1/4 teaspoon paprika and beat well
  13. Dip the bottoms of the jalapeno "boats" into the egg white
  14. In yet another bowl add the almond meal
  15. And dip the jalapeno bottoms in the almond meal
  16. Bake for 15-20 minutes
  17. Garnish with parsley and chopped jalapenos
  18. Enjoy them warm
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 138Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 316mgCarbohydrates 6gFiber 1gSugar 1gProtein 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


 

Jalapenos-Stuffed-With-Tuna-&-Potatoes

Tuna Stuffed Jalapenos

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Spicy and Oh. So. Delicious. These tuna and potato stuffed jalapenos, which are breaded in almond meal, make one heck of a scrumptious appetizer!

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

  1. Pre-heat oven to 360.
  2. Wash the jalapenos and slice a part off vertically - from top stem to bottom tip
  3. For this next step, you might want to wear gloves or be very careful
  4. 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
  5. Set jalapeno "boats" aside.
  6. Pour olive oil in a pan and when heated, add in the onion and garlic
  7. Saute till garlic is translucent (about 10 minutes)
  8. Add in tuna and cubed potato
  9. Toss in 1/4 teaspoon paprika (save the other 1/4 teaspoon of it)
  10. Then toss in the cumin and salt and saute a couple of minutes
  11. Spoon tuna mixture into jalapeno "boats"
  12. In a bowl, add the egg white and 1/4 teaspoon paprika and beat well
  13. Dip the bottoms of the jalapeno "boats" into the egg white
  14. In yet another bowl add the almond meal
  15. And dip the jalapeno bottoms in the almond meal
  16. Bake for 15-20 minutes
  17. Garnish with parsley and chopped jalapenos
  18. Enjoy them warm
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 138Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 316mgCarbohydrates 6gFiber 1gSugar 1gProtein 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


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Sonali- The Foodie Physician

Thursday 27th of August 2015

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!!

Shashi

Friday 28th of August 2015

Aww you are too kind my friend! Thanks so much!

Jessica Levinson (@jlevinsonrd)

Friday 21st of August 2015

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!

mjskit

Thursday 16th of July 2015

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!

Anu-My Ginger Garlic Kitchen

Thursday 16th of July 2015

These stuffed jalapenos look awesome Shashi! Lovely story toot! :)