Ingredients

• 8 Anaheim chiles, charred, stemmed and seeded, left whole for stuffing (see Cook's Note)
• Two 6-ounce cans albacore tuna in water, drained
• 1 cup fresh peas (from 1 pound in the shell), or canned or thawed frozen peas
• 1/2 cup fresh corn kernels (from 1 ear), or canned or thawed frozen corn
• 3 tablespoons mayonnaise
• Kosher salt and freshly ground black pepper
• One 14.1-ounce can carrots in jalapeno pickling juice

Browse by ingredient

Instructions

1. Put the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
2. Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper.
3. Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snugly. Pour the pickled carrots and jalapeno juice over the stuffed chiles. Let come to room temperature, then cover and chill for 2 hours or overnight. Serve cold.