CHILLED TUNA-STUFFED CHILES

Chilled Tuna-Stuffed Chiles image

Provided by Marcela Valladolid

Time 2h15m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

8 Anaheim chiles, charred, stemmed and seeded, left whole for stuffing (see Cook's Note)
Two 6-ounce cans albacore tuna in water, drained
1 cup fresh peas (from 1 pound in the shell), or canned or thawed frozen peas
1/2 cup fresh corn kernels (from 1 ear), or canned or thawed frozen corn
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
One 14.1-ounce can carrots in jalapeno pickling juice

Steps:

Put the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper.
Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snugly. Pour the pickled carrots and jalapeno juice over the stuffed chiles. Let come to room temperature, then cover and chill for 2 hours or overnight. Serve cold.

Nutrition Facts : Calories 242, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 38 milligrams, Sodium 704 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 21 grams, Sugar 10 grams