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Enjoy this better for you version of the jalapeño popper. Filled with tuna in tomato sauce, olives, capers and thyme leaves for added flavor, you can’t go wrong with this recipe as your next party appetizer.
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Original reipce makes 2 dozen Change Servings
PLACE jalapeños in a medium saucepan with enough water to cover. Boil for 10 minutes or until jalapeños begin to darken in color. Remove from heat; drain and let cool.
HEAT oil in a medium saucepan over medium-low heat.
ADD tomato sauce; cook, stirring frequently, for 2 minutes.
ADD tuna, olives, capers and bouillon. Carefully break tuna into medium to large pieces as it cooks.
REMOVE from heat; stir in evaporated milk. Cover; keep warm.
PAT jalapeños dry with a paper towel. Slice each jalapeño in half lengthwise. Remove seeds and veins with a small spoon.
PLACE 1 ½ to 2 tablespoons tuna mixture in each jalapeño half. Sprinkle with thyme.
TIP: Serve as a spicy outdoor party appetizer.
|Calories from Fat||15|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0.5g||2%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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