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Recipe Tuesday

Tuna Stuffed Jalapeno - Snack, Appetizer or Meal 

I eat bread sparingly these days. I am still not used to the gluten free varieties and most gluten free options are loaded with sugar. I've been stuffing peppers, squash, sweet potatoes and most recently jalapenos. 

My family is very fond of stuffed jalapenos and it is hard one to beat since everyone loves my aunt's recipe that is loaded with mayonnaise. Selling my hubby and mom on a healthy version was a VICTORY! I put a little twist on it and they were taken back when I served it as part of a meal.

Tuna Stuffed Jalapenos

2 teaspoons of olive oil

1/2 white onion finely chopped

1 jalapeno finely chopped

4 sweet peppers finely chopped

1 can of wild tuna in water

1/4 teaspoon of cumin (always taste for your liking to add more...I know I did)

1/4 teaspoon of paprika (always taste for your liking to add more...I know I did)

1/4 teaspoon of garlic powder 

1/4 teaspoon of salt

Juice of 1/2 of lemon

1/2 lemon sliced into wedges

6 large jalapenos

1 tablespoon of parsley or cilantro

for jalapeno coating

1/4 cup of almond meal

1 egg white

1/2 teaspoon of paprika

Preheat oven at 350

Clean the jalapenos and slice them vertically. If you want more of a "boat" look only slice off part of the side with a small slit. I wanted mine to be even so I sliced them down the middle. Carefully take out all of the seeds and set them aside. 

Pour olive oil in a pan, once it is hot add the onions and garlic and mix until the onions are clear 2-3 minutes. Add in the jalapeno, sweet peppers and seasonings. Taste and add more seasonings if needed. Once the mixture is well stirred (1-2 minutes) add in the tuna. Stir well for an even coat of flavorings. Turn off and set aside.

In a bowl, mix the egg white with the 1/2 a teaspoon of paprika. On a flat plate put all of the almond meal. Prepare your cookie sheet for baking. Grab the jalapenos, dip in the egg mix and almond meal and then place them on the cookie sheet. Once they are all coated stuff them with the tuna mix. 

I use a large spoon and cup the tuna with my hand for a secure tight feel. Once they are all set pour a little lemon juice over each topped jalapeno to avoid them drying out in the oven. 

Bake for 15-20 minutes. Garnish with parsley or cilantro.

Enjoy!