Tuna-Stuffed Poblanos in Escabeche

Ingredients

• 4 poblano peppers
• 2 cans of tuna
• 2 potatoes, peeled and diced
• 1 carrot, peeled and diced (for the filling)
• 1/2 cup peas
• 1/2 cup mayonnaise
• 3 carrots, diced (for the escabeche)
• 1/4 onion, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 1/2 teaspoon whole peppercorns and 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 cup vinegar and 1/2 cup vegetable oil

Preparation

1. Roast the poblano peppers in the oven or directly over a flame, turning several times until the skin blisters evenly.
2. Place them in a sealed bag and let them sweat for 15 minutes; this makes the skin easier to peel.
3. Carefully peel off the skin, make a small slit, and remove the seeds and membranes without opening the pepper too much, so the filling doesn't spill out later.
4. Boil the potato and the filling carrot separately in hot water until soft; drain and let cool.
5. For the escabeche, heat the oil in a pan, sauté the onion until soft, add the garlic and diced carrot, and cook a few minutes.
6. Add the bay leaves, cumin, oregano, and peppercorns; let them release their aroma.
7. Pour in the vinegar, remove from heat, stir well, and set aside.
8. Mix the tuna with the peas, cooked potato, and carrot, and stir in the mayonnaise until combined.
9. Stuff the peppers with the tuna salad and place them in a deep dish.
10. Pour the escabeche over the peppers and refrigerate for at least 2 hours before serving.
11. For a party-appetizer version, swap the poblano for fresh jalapeños, or replace the tuna with seafood, meat, or shredded chicken.