Grilled Jalapeños with Tuna Stuffing
Chiles Jalapeños Rellenos de AtúnRicardo Muñoz, a talented chef from Mexico City, introduced me to this excellent appetizer. Fresh jalapeños are grilled, either on a stovetop grill pan or in a dry nonstick skillet, and then filled with a flavorful tuna mixture. Look for really large jalapeños that are often less hot than the smaller varieties, but don't count on it! Wear rubber gloves when cutting and seeding the chiles, and don't touch your face.
Ingrediënten
Makes 24 appetizers
- 12 large fresh jalapeño chiles halved lengthwise, seeded and veins removed
- 3 tablespoons olive oil
- ¼ cup finely chopped onion
- 2 medium garlic cloves minced
- 2 medium tomatoes peeled, seeded and finely chopped
- 1 6-ounce can white water-packed tuna, drained very well
- 1 tablespoon finely chopped fresh flat leaf parsley
- 2 tablespoons chopped raisins
- 1 tablespoon chopped capers
- 1 teaspoon sugar
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon salt
Instructies
- Brush the jalapeños all over with about 1 tablespoon of the olive oil.
- Heat a grill pan or nonstick skillet over medium heat until hot.
- Put the chiles, cut sides down on the pan, and cook 3 minutes.
- Turn and grill the skin sides until marked with brown from the pan, 3 to 4 minutes.
- Remove the jalapeños to a plate.
- Heat the remaining oil in a medium skillet over medium-high heat.
- Cook the onion stirring, until softened, about 3 minutes.
- Add the garlic and tomatoes.
- Cook, stirring frequently, until the mixture is nearly dry and paste-like, 3 to 4 minutes.
- Add the remaining ingredients, stirring to mix well.
- Reduce the heat to low and cook 2 to 3 minutes for flavors to blend.
- Adjust the seasoning, if needed.
- Stuff the chiles.
Notes / Tips / Wine Advice:
Serve warm or at room temperature.
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