Dear Reader,
While working this week on YOU’RE SURE TO FALL IN LOVE—THE COOKBOOK, it occurred to me that I haven’t yet offered a sample recipe to readers. So let me fix that right now. Here is one of my favorite snacks, and a perfect summertime nibble.
Pickled Jalapeños Stuffed with Tuna
about 18 snacks or 4 to 8 plated portions
Ingredients:
One 26-ounce can pickled jalapeños
Two 5-ounce cans tuna, preferably chunk light in oil
3 to 4 tablespoons bottled mayonnaise
Juice of ½ lime
Method:
Open the jalapeños and drain them. For finger-food, slice the chiles in half lengthwise and scoop out the center pulp and seeds with a tiny (coffee) spoon. Set the halves, cut-side-down, on paper towels to drain for a few minutes before finishing. For a plated first course, take the whole chiles and turn them so that the stem curls up. Slice open the top of the chiles to make a pocket. Scoop out the centers and drain as above.
Drain the tuna and place it in a small bowl. Use a fork to flake it. Add the mayonnaise and lime juice. Stir until fairly smooth.
Use the coffee spoon to stuff the jalapeños (halves or whole) with a generous amount of the tuna mixture. Serve cool.
Enjoy!
Bruce
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