This zesty appetizer combines the heat of pickled jalapeños with a savory tuna filling, offering a delightful blend of flavors and textures.
Ingredients
💧 3 cups water
🧅 1/2 onion
🌿 2 celery sticks
🧄 2 garlic cloves
⚫ 1 tbsp peppercorn
🌿 1 tbsp Mexican oregano
🌿 2 bay leaves
🍶 2 cups white vinegar
🌶️ 6 large jalapeños
🧅 1/2 onion
🥕 1 carrot
🥛 1 cup Mexican crema
🥫 1 cup mayonnaise
🐟 1 (12 oz) can tuna in water
Equipment
• Medium saucepan
• Knife and cutting board
• Mixing bowl
• Spoon or spatula
Prep Time
Active: 20 minutes
Total: 1 hour (includes cooling time for pickled vegetables)
Calories & Macros (per serving, approx. 1/6 recipe)
Calories: 180
Protein: 10g
Carbohydrates: 4g
Fat: 14g
Instructions
1. Prepare the Pickling Brine
o In a saucepan, bring water, 1/2 onion, celery sticks, garlic cloves, peppercorn, oregano, bay leaves, and vinegar to a boil.
o Lower the heat and simmer for 5 minutes.
2. Pickle the Vegetables
o Add the jalapeños, 1/2 onion, and carrot to the brine. Simmer for 10 minutes, then remove from heat.
o Allow the vegetables to cool completely in the brine.
3. Prepare the Tuna Salad Base
o In a mixing bowl, combine the Mexican crema, mayonnaise, and drained tuna. Mix until well combined.
4. Assemble the Salad
o Chop the pickled jalapeños, onion, and carrot into small pieces.
o Fold the chopped vegetables into the tuna mixture, mixing evenly.
5. Serve and Enjoy
o Chill the tuna salad for at least 20 minutes before serving.
o Serve on tostadas, crackers, or as a filling for sandwiches.
Cooking and Serving Tips
• For a spicier salad, leave the seeds in the jalapeños before pickling.
• Add a squeeze of lime juice for extra tanginess.
• This salad pairs well with freshly baked bolillos or as a topping for crispy chicharrones.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
This tangy and creamy Tuna Salad with Pickled Jalapeños is a versatile and flavorful option for any meal!)
NoWayJoseCuisine
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