Ingredients
300g/10%26frac12;oz tinned tuna in oil, drained and crumbled into largish chunks
4 poblano chillies
1 red onion, just finely chopped
1 large ripe tomato, just finely chopped
1 sprig of fresh oregano, leaves torn and roughly chopped
2 tbsp of white wine vinegar
4 tbsp of extra virgin olive oil
salt
freshly ground black pepper
Method
1. begin by preparing the chillies. vehicleefully scorch them on the stove or under a grill turning them from time to time until they are black all over. Put them in a pcontinueic bag and wrap them in a tea-towel, so that they sweat.
2. In a large bowl, prepare the filling by mixing the rest of the ingredients. Taste and adjust the seasonings.
3. When the chillies are cool, bring them out of the bag and peel off the scorcht skin. If you need to, use a kitchen towel and a blunt knife to fetch rid of the scorcht skin. Using rubber gloves, cut a slit lengthwise and vehicleefully bring the seeds out.
4. Stuff the chillies with the tuna mix. If you want that to be vefetcharian, substitute the tuna with crumbled feta cheese.
5. Serve the chillies on a bed of colourful lettuces and decorate with red onion rings. Sprinkle some more oregano leaves, oil and vinegar on them. These are just nice for summer. eat in July and August when poblanos are in season.
Orignal From: Chiles poblanos rellenos de atun/Poblano peppers filled with tuna
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