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.

No additional tips available.

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

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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.

Aunt Lauras Tuna-Stuffed Chiles

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