Home » Appetizers » Tuna Stuffed Jalapenos
By Author Hiya, I’m Shashi
Posted on - Last updated:
Spicy and Oh. So. Delicious. These tuna stuffed jalapenos are a scrumptious and healthy appetizer made with canned tuna!
During my early years in Sri Lanka, my mom used to make a delicious version of stuffed and fried capsicum chili peppers.
While the traditional Sri Lankan version of this dish involved Maldive fish, my mom would often use tuna. The spice of the chilies, with the creamy tuna stuffing, and the crunchy fried dough exterior, was such a treat formyyoung tastebuds!
These Tuna Stuffed Jalapenos are my attempt at replicating my mom’s stuffed and fried capsicum chili peppers. Like my mom, I used a mixture of canned tuna (in water and not oil) and potatoes for the stuffing, but, I left the potatoes and tuna chunkier.
Also, instead of breading them and frying them, I partially coated them with almond meal and baked them. And, then I had my mom taste-test them… and.. she deemed them blog-worthy!
These do have a bit of a kick to them as I didn’t completely scrape all the seeds out of the jalapenos, but, that didn’t stop my daughter from standing over the sink and wolfing down 3 in a row!
Canned tuna (as well as other canned seafood), are a convenient, affordable, nutritious and delicious way to make sure we get our minimum seafood servings in for the week.
While the FDA and EPA promote the consumption of at least 8 to 12 ounces (2 to 3 servings) of seafood per week, seafood consumption is said to be at an all-time low – especially among new moms and moms to be.
A 2014 FDA report, suggests that a pregnant woman needs to consume at least 9oz (3 to 4 servings) of seafood per week, but is only consuming a one-half serving per week.
Increased seafood consumption has been linked to higher IQ levels. A fact, I think, my parents were well aware of as I recall them telling me to eat my fish even when I was a young one, so I would grow up to do well in school!
“Seafood is likely the single most important food one can consume for good health”, said a researcher at the Harvard School of Public Health. When it comes to seafood choices, Bumble Bee® Solid White Albacore Tuna in Water is high in Vitamins B6, B10, Selenium, and Niacin; and, it is also a wonderfully tasty source of protein!
Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Spicy and Oh. So. Delicious. These tuna and potato stuffed jalapenos, which are breaded in almond meal, make one heck of a scrumptious appetizer!
Ingredients
- 2 teaspoons olive oil
- 1/2 onion finely chopped
- 2 cloves garlic chopped
- 1 can Bumble Bee® Solid White Albacore Tuna in Water
- 1/4 large baking potato cut into small cubes, or 1 small yellow or red one
- 1/4 teaspoon cumin
- 1/4 + 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 egg white
- 1/4 cup almond meal
- 6 large jalapenos
- 1 teaspoon parsley for garnish
- a teaspoon of chopped jalapeno for garnish
Instructions
- Pre-heat oven to 360.
- Wash the jalapenos and slice a part off vertically - from top stem to bottom tip
- For this next step, you might want to wear gloves or be very careful
- Scoop out the jalapeno seeds with a small knife - take them all out if you don't want these spicy. And, if you want them with a little kick, leave some in
- Set jalapeno "boats" aside.
- Pour olive oil in a pan and when heated, add in the onion and garlic
- Saute till garlic is translucent (about 10 minutes)
- Add in tuna and cubed potato
- Toss in 1/4 teaspoon paprika (save the other 1/4 teaspoon of it)
- Then toss in the cumin and salt and saute a couple of minutes
- Spoon tuna mixture into jalapeno "boats"
- In a bowl, add the egg white and 1/4 teaspoon paprika and beat well
- Dip the bottoms of the jalapeno "boats" into the egg white
- In yet another bowl add the almond meal
- And dip the jalapeno bottoms in the almond meal
- Bake for 15-20 minutes
- Garnish with parsley and chopped jalapenos
- Enjoy them warm
Nutrition Information
Yield 6Serving Size 1
Amount Per ServingCalories 138Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 316mgCarbohydrates 6gFiber 1gSugar 1gProtein 16g
Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Spicy and Oh. So. Delicious. These tuna and potato stuffed jalapenos, which are breaded in almond meal, make one heck of a scrumptious appetizer!
Ingredients
- 2 teaspoons olive oil
- 1/2 onion finely chopped
- 2 cloves garlic chopped
- 1 can Bumble Bee® Solid White Albacore Tuna in Water
- 1/4 large baking potato cut into small cubes, or 1 small yellow or red one
- 1/4 teaspoon cumin
- 1/4 + 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 egg white
- 1/4 cup almond meal
- 6 large jalapenos
- 1 teaspoon parsley for garnish
- a teaspoon of chopped jalapeno for garnish
Instructions
- Pre-heat oven to 360.
- Wash the jalapenos and slice a part off vertically - from top stem to bottom tip
- For this next step, you might want to wear gloves or be very careful
- Scoop out the jalapeno seeds with a small knife - take them all out if you don't want these spicy. And, if you want them with a little kick, leave some in
- Set jalapeno "boats" aside.
- Pour olive oil in a pan and when heated, add in the onion and garlic
- Saute till garlic is translucent (about 10 minutes)
- Add in tuna and cubed potato
- Toss in 1/4 teaspoon paprika (save the other 1/4 teaspoon of it)
- Then toss in the cumin and salt and saute a couple of minutes
- Spoon tuna mixture into jalapeno "boats"
- In a bowl, add the egg white and 1/4 teaspoon paprika and beat well
- Dip the bottoms of the jalapeno "boats" into the egg white
- In yet another bowl add the almond meal
- And dip the jalapeno bottoms in the almond meal
- Bake for 15-20 minutes
- Garnish with parsley and chopped jalapenos
- Enjoy them warm
Nutrition Information
Yield 6Serving Size 1
Amount Per ServingCalories 138Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 316mgCarbohydrates 6gFiber 1gSugar 1gProtein 16g
