Mexican-Style Tuna Stuffed Poblano Peppers

Written by Alianza del Pacífico por el Atún Sustentable. Posted in Recipes

Ingredients (4 servings)

• 4 large poblano peppers
• 2 cans of tuna in water, well drained
• 2 ripe tomatoes, finely diced
• 1/4 white onion, finely chopped
• 1 garlic clove, minced
• 1 small zucchini, diced
• 1 carrot, grated
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 100 g fresh cheese, crumbled (optional)

Preparation

1. Roast the poblano peppers directly over an open flame or on a griddle until the skin is completely charred. Place them in a plastic bag for 10 minutes to allow them to steam. Carefully peel off the skin, make a small slit along one side, and remove the seeds and veins.
2. Heat the oil in a large skillet. Sauté the onion for about 2 minutes until translucent. Add the garlic and cook for another 30 seconds.
3. Add the diced tomatoes and cook until they release their juices, about 5 minutes. Stir in the zucchini and carrot, and cook for an additional 5 minutes until tender.
4. Add the flaked tuna, mix well, and cook for 3 to 4 more minutes. Season with salt and pepper.
5. Stuff the peppers with the tuna mixture and, if desired, sprinkle with crumbled fresh cheese before serving. Serve with Mexican red rice or a fresh salad.

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