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
- 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
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Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 6g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 316mg | Fiber: 1g | Sugar: 1g
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