This easy tuna chiles rellenos recipe is full of bright Mexican flavor from jalapenos, poblanos, and a variety of citrus fruits. you can even make it ahead of time and assemble the dish before serving. Simple enough to be family friendly and complex enough for a fancy dinner — you’ll want to keep this recipe where it’s easy to find.
For this recipe you’ll need: poblano chiles, jalepenos, Bumblebee Solid White Albacore Tuna, Meyer lemons, limes, Clementines, cilantro, garlic, onion, salt
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I have had the good fortune to have cruised through the Caribbean three times. We went to a different area each time but of course stopped in Mexico at least once. Being from Texas I love both Mexican and Tex-Mex foods with their complex seasonings and fresh flavors. I realize that a lot of people think that the dishes they get at the common chain restaurants are Mexican but nothing could be further from the truth. Mexican food is generally simple and fresh and, depending on the area, often contains seafood.
One dish that I really never wanted to try was ceviche. It’s seafood that is essentially added raw to citrus juice where the acids “cook” it as it marinates. I am picky about seafood anyway and that just didn’t sound very appetizing. Then one day I took a bite of something so fresh, so flavorful, and so glorious that I had to know what it was. When I asked the server he smiled and said, “Ceviche.”
I bet you are wondering what Ceviche has to do with a tuna chiles rellenos recipe, aren’t you? I’m getting there. When you think of chile rellenos I bet you think of a pepper stuffed with cheese, breaded, and deep fried — and you’d be right. What you may not know is that chile rellenos just means stuffed peppers. Any kind of stuffed peppers.
And they don’t even have to be fried.
This easy tuna chiles rellenos recipe has all of that fresh, south of the border flavor from three kinds of citrus, jalapenos, cilantro, and all of the ingredients we all love. Rather than using raw fish I’ve used Bumble Bee® Solid Albacore and believe me, it works here!
By using the albacore you don’t have to marinate it for hours because it’s already cooked. The pieces are solid and don’t flake and disappear in the dish, and it has a mild flavor that goes well with the marinade and keeps it tasting fresh but not “fishy”. It’s important that you don’t get the “chink light” tuna because the flavor is stronger and it shreds and disappears. It just doesn’t work well in this recipe.
Bumble Bee® offers responsibly wild caught Albacore that is delicious, versatile, high in protein and absolutely perfect as the main ingredient in any meal. You can see the full nutritional information on their website. You’ll also find other recipes to try so you can discover for yourself why Only Bumble Bee Albacore Will Do™.
If Clementines and/or Meyer lemons are out of season you can use a good Valencia orange and regular lemons but make a note to try the recipe when the ingredients are in season — there is a difference. I’ll admit that I am not a big fan of tuna but I could eat this dish all day long. High in protein, low in fat and carbs?
It’s the perfect addition to a healthy lifestyle but it seems like one of those luxurious and expensive spa meals.
Tuna Chiles Rellenos RecipePrint Add to Collection Go to Collections
- 7 poblano peppers
- 3 5- ounce cans Bumble Bee® Solid White Albacore
- 2 to 3 minced jalapeno peppers
- 1 cup finely diced red or white onion
- 2/3 cup chopped fresh cilantro
- 2 cloves garlic, , finely diced and mashed to a paste
- 2 Clementines
- 2 Meyer lemons
- 4 large limes
- Kosher salt
- Olive oil
- Preheat the oven to 425F.
- Make a small slit in each poblano.
- Place them on a heavy baking sheet and cook until slightly soft but they still hold their shape, about 10 minutes.
- Remove the seeds from one poblano and chop it into a small dice.
- Set the remaining poblanos aside.
- Add the diced poblano, the Albacore, jalapenos, onion, cilantro, and garlic to a large bowl.
- Cut each of the citrus fruits in half and remove seeds.
- Squeeze into the bowl, allowing some of the pulp to fall into the bowl with the juice.
- Gently stir the ingredients together to blend.
- Set aside for at least 30 minutes or up to 2 days tightly covered in the refrigerator.
- When ready to serve slit the remaining poblanos lengthwise and remove the seeds.
- Taste the Albacore mixture and add salt if needed.
- Drizzle with about a teaspoon of olive oil and mix in gently.
- Carefully stuff each poblano with the Albacore mixture.
- Serve with a lime wedge.
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.