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[edit] Ingredients
8 |
ounces tuna fillet |
4 |
|
1 |
|
1 |
small carrot |
1 |
tablespoon fresh parsley |
1 ½ |
teaspoons salt |
1 |
tablespoon fresh lime juice |
2 |
tablespoons dry, (French) vermouth |
1 |
tablespoon olive oil |
24 |
red jalapenos, seeded |
|
Lettuce leaves |
[edit] Preparation
Step 1 |
Grill the tuna for 3 minutes on each side or until the fish flakes easily when tested with afork. Place the onions, garlic, carrot, and parsley in a food processor fitted with a steel chopping blade and process with a few quick pulses. |
Step 2 |
Break the tuna in pieces, add to the blender, and process with one or two pulses. Add the salt, lime juice, vermouth, and olive oil and process with a few quick pulses until all ingredients are well chopped but not pureed. |
Step 3 |
The mixture should retain the integrity of each ingredient. |
Step 4 |
Cut the jalapenos in half lengthwise or cut the top third off each chile, leaving the stem on. Scrape out the seeds and remove the membranes. Mound the tuna mixture into the jalapenos. Arrange the jalapenos on a bed of lettuce on a large platter and serve. |
Step 5 |
SERVING SUGGESTIONS: This goes extremely well with margaritas or shots of gold (aged) tequila served in the Mexican manner with salt and lime wedges. |
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