Mexican-style tuna-stuffed jalapeños

Ingredients

• 16 jalapeño peppers
• 2 cans of tuna (130 g each)
• 2 tomatoes, diced small
• 1/4 red onion, finely chopped
• 3 tablespoons mayonnaise
• 1 teaspoon mustard
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• Fresh cilantro for garnish

Preparation

1. Boil the jalapeños in salted water for 5 minutes, or until soft. Drain and let cool.
2. Carefully slit the peppers down the center and remove the membranes without tearing them; if that's tricky, cut them in half instead. Set aside.
3. In a bowl, mix the tuna with the tomato, red onion, mayonnaise, mustard, lime juice, salt, and pepper until well combined.
4. Stuff the jalapeños with the tuna mixture.
5. Garnish with fresh cilantro leaves and serve.