Wednesday, February 27, 2008

Poblano Peppers Stuffed with Smoked Tuna

These are a little involved (like most Mexican dishes) but trust me, they are fantastic!
You will need a Poblano Pepper per person...
First you have to roast the poblano peppers on the flame, put in plastic bag to sweat and cool. Then you peel them (don't use water, it will destroy the oils and rob you of some of the flavor, ok?), make a cut on the side and take all the seeds and veins out too.
Make some vinegar and oil dressing with oregano and bay leaf, salt and pepper and put peppers in tupperware and pour vinegar dressing on top. Let rest at least and hour to flavor up.
Walmart has the best smoked tuna because it's not as frozen as the one at Mega (that's just my opinion folks), but get some. Chop some up. Add chopped tomato, onion and cilantro and mix. You could add chopped serrano pepper if you like it spicy or not. You can add mayonnaise and lemon or you can make a vinagrette and use that to bind it or some dijonnaise. Once your peppers are ready, stuff them with the tuna salad. Put a bed of greens on your plate and lay the peppers on top and drizzle with some vinagrette. You can also add hard boiled eggs, raw veggies and fish, kind of a Nicoise Salad and you will have a great lunch!
NOTE: I always keep 4-6 Poblanos marinating in the fridge (with onion slices)because you can use them on all kinds of salads, sandwiches, omelettes, tacos, quesadillas (these are the best!),or as a side dish, YUM!

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