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