Aunt Lauras Tuna-Stuffed Chiles Recipe

Name: Aunt Lauras Tuna-Stuffed Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sliced carrot; Two 6-ounce cans albacore tuna in water, drained; 3 tablespoons mayonnaise; 1 cup fresh peas (from 1 pound in the shell); 1/2 cup fresh corn kernels (from 1 ear); Salt and freshly ground black pepper; 2/3 cup olive oil; 2 small red onions, thinly sliced; 2 garlic cloves; 2/3 cup distilled white vinegar; 2 bay leaves; 2 teaspoons crumbled dried oregano; 8 Anaheim chiles, charred (see page 35), peeled, stemmed, and seeded, left whole for stuffing

Servings: persons

3/4 cup sliced carrot
Two 6-ounce cans albacore tuna in water, drained
3 tablespoons mayonnaise
1 cup fresh peas (from 1 pound in the shell)
1/2 cup fresh corn kernels (from 1 ear)
Salt and freshly ground black pepper
2/3 cup olive oil
2 small red onions, thinly sliced
2 garlic cloves
2/3 cup distilled white vinegar
2 bay leaves
2 teaspoons crumbled dried oregano
8 Anaheim chiles, charred (see page 35), peeled, stemmed, and seeded, left whole for stuffing

1
Bring a saucepan of salted water to a boil.
2
Add the carrot slices and cook until just crisp-tender, about 3 minutes.
3
Drain, and set them aside to cool.
4
Combine the tuna, mayonnaise, peas, and corn in a small bowl.
5
Season to taste with salt and pepper and set aside.
6
Heat the oil in a large saucepan over medium heat.
7
When the oil is hot, add the onions and garlic and cook for 5 minutes, or until the onions are slightly cooked but still crisp.
8
Add 2/3 cup water and the vinegar, and bring to a simmer.
9
Add the carrots, bay leaves, and oregano.
10
Simmer for 8 minutes, or until the vegetables are crisp-tender and almost all of the vinegar has evaporated.
11
Stuff the chiles with the tuna mixture, and fit them snugly into a 9 x 13-inch glass baking dish.
12
Pour the warm pickled mixture over the stuffed chiles, and allow to cool to room temperature.
13
Cover and chill for 2 hours or overnight.
14
Serve cold.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup sliced carrot, Two 6-ounce cans albacore tuna in water, drained, 3 tablespoons mayonnaise, 1 cup fresh peas (from 1 pound in the shell), and more.

Yes, Aunt Lauras Tuna-Stuffed Chiles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aunt Lauras Tuna-Stuffed Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions