Jalapeños Stuffed with Tuna Salad

About this recipe

Chiles jalapeños rellenos de atún are one of the most popular snacks in everyday Mexican cooking: fresh jalapeños halved and deseeded to moderate the heat, then stuffed with a mixture of canned tuna, mayonnaise, onion, serrano chilli and tomato. Served cold as a snack or starter, they are a classic at parties and family gatherings. The combination of residual capsaicin from the jalapeño with the creamy tuna filling is addictive.

1. 1

   Wash the jalapeños and cut in half lengthways. Remove the seeds and veins with a small spoon or knife. To reduce the heat, soak the halves in salted water with a splash of vinegar for 15 minutes; then rinse and dry well.

   💡 Wear gloves when handling jalapeños or avoid touching your eyes; capsaicin irritates.

2. 2

   Drain the canned tuna well. In a bowl, mix the tuna with mayonnaise, finely chopped onion, deseeded tomato and serrano chilli. Add lime juice, coriander and salt to taste. Mix well until you have a uniform filling.

   💡 The filling should be compact, not runny; if there is too much mayonnaise, the filling will slide out of the jalapeño.

3. 3

   Using a spoon, generously fill each jalapeño half with the tuna mixture, pressing lightly to pack it in well. Arrange on a serving plate.

   💡 You can garnish each jalapeño with an olive, a slice of avocado or a strip of pickled chilli.

4. 4

   Refrigerate for at least 20 minutes before serving so the flavours meld and the filling sets. Serve cold with crackers or tostadas as a snack.

   💡 Stuffed jalapeños keep refrigerated for up to 24 hours; cover with cling film to prevent them absorbing fridge odours.