Marinated Poblano Chilies Stuffed With Tuna – a delicious recipe with chilies, olive oil, garlic, white vinegar, bay leaf, grains. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Roast the poblano chilies. Once the skin burns, place in a plastic bag and set aside for 15 minutes. Peel the chilies. For a mild flavor, seed and devein.
2
In a saucepan, heat the olive oil. Saute the garlic cloves until golden brown. Discard.
3
Add the vinegar, bay leaf, allspice, and onion. Saute until the onion is transparent. Add salt as needed. Remove the onion and spices from the saucepan and set aside.
4
In the saucepan, add the chilies. Turn over constantly until they change color all over.
5
Place in a mold. Add the oil and onions. Refrigerate until right before serving.
6
In a bowl, mix the tuna, mayonnaise, and lime juice. Season with salt to taste.
7
Stuff the chilies right before serving.
673
kcal
Calories
69
g
Fat
5
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 poblano chilies, 1 cup olive oil, 4 cloves garlic, 1/2 cup white vinegar, and more.
Yes, Marinated Poblano Chilies Stuffed With Tuna 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.
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