Tuna-Stuffed Pickled Jalapeños

This zesty appetizer combines the heat of pickled jalapeños with a savory tuna filling, offering a delightful blend of flavors and textures.

Ingredients

💧 3 cups water

🧅 1/2 onion

🌿 2 celery sticks

🧄 2 garlic cloves

⚫ 1 tbsp peppercorn

🌿 1 tbsp Mexican oregano

🌿 2 bay leaves

🍶 2 cups white vinegar

🌶️ 6 large jalapeños

🧅 1/2 onion

🥕 1 carrot

🥛 1 cup Mexican crema

🥫 1 cup mayonnaise

🐟 1 (12 oz) can tuna in water

Equipment

• Medium saucepan

• Knife and cutting board

• Mixing bowl

• Spoon or spatula

Prep Time

Active: 20 minutes

Total: 1 hour (includes cooling time for pickled vegetables)

Calories & Macros (per serving, approx. 1/6 recipe)

Calories: 180

Protein: 10g

Carbohydrates: 4g

Fat: 14g

Instructions

1. Prepare the Pickling Brine

o In a saucepan, bring water, 1/2 onion, celery sticks, garlic cloves, peppercorn, oregano, bay leaves, and vinegar to a boil.

o Lower the heat and simmer for 5 minutes.

2. Pickle the Vegetables

o Add the jalapeños, 1/2 onion, and carrot to the brine. Simmer for 10 minutes, then remove from heat.

o Allow the vegetables to cool completely in the brine.

3. Prepare the Tuna Salad Base

o In a mixing bowl, combine the Mexican crema, mayonnaise, and drained tuna. Mix until well combined.

4. Assemble the Salad

o Chop the pickled jalapeños, onion, and carrot into small pieces.

o Fold the chopped vegetables into the tuna mixture, mixing evenly.

5. Serve and Enjoy

o Chill the tuna salad for at least 20 minutes before serving.

o Serve on tostadas, crackers, or as a filling for sandwiches.

Cooking and Serving Tips

• For a spicier salad, leave the seeds in the jalapeños before pickling.

• Add a squeeze of lime juice for extra tanginess.

• This salad pairs well with freshly baked bolillos or as a topping for crispy chicharrones.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

This tangy and creamy Tuna Salad with Pickled Jalapeños is a versatile and flavorful option for any meal!)

NoWayJoseCuisine
Tuna-Stuffed Pickled Jalapeños

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