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Stuffed Jalapenos with Tuna*
Tuna Salad
10 oz of Cooked Tuna or 1 Can
¼ Cup finely chopped onion
¼ Organic red pepper, finely chopped
4 spoons of mayonnaise
2 spoons of finely chopped cilantro
¼ cup of corn
¼ cup of peas
¼ cup of tomatoes
Sea salt and black pepper to taste
Jalapenos
12 Medium Jalapenos
½ sliced onion
2 sliced carrots
2 Bay leaves
½ spoon of marjoram
½ spoon of oregano
½ spoon of thyme
1 garlic clove
5 pepper corns
1 garlic clove
3 cups of water
1 cup of white vinegar
2 spoons of olive oil
In a bowl mix the tuna with the mayonnaise; then add the onions, red pepper, cilantro and mix well. Finally, add the peas and the corn. Add salt and black pepper to taste.
Make an incision on the jalapenos lengthwise and across the top in order to remove all of the seeds and veins. (Make sure to wear gloves.)
Put the water in a pot, and add the white vinegar, bay leaves, marjoram, oregano, thyme, garlic, and pepper corns and bring to a boil. Add the de-veined Jalapenos and let them boil for 5 minutes. Remove them from the boiling water and rinse them in cold water to stop the cooking process - that way they don’t become mushy. Place the olive oil in a frying pan, and lightly fry the onions and the carrots until the onions turn transparent. Add the onions, carrots and olive oil to the boiling water previously used for the Jalapenos. Let them boil for 5 minutes.
Stuff the jalapenos with the tuna salad and leave them in the refrigerator for at least 2 hours or more. Serve the jalapenos with the pickled carrots and onions.
Sweet pasta salad**
3 cups of cooked elbow pasta, al dente
1/4 lb. of baked ham
¼ cup of raisins
¼ cup of pecans
1 cup of sweet cream
¼ cup of shredded baby carrots
1 cup of diced pineapple
1 cup of sliced peaches
¼ cup Cherries or blueberries
¼ cup pears or apples
¼ cup mangoes or kiwis
1 tsp of olive oil
2 bay leaves
Mint leaves
Water
Salt
Honey or sugar to taste
Place the water, olive oil, salt and bay leaves in a pot and bring it to a boil. Add the pasta and cook to al dente, rinsing the pasta in cold water so it will not over cook. Cut the ham into approximately 1/2” squares and add the cream, carrots, drained fruit, raisins, walnuts, and a pinch of salt and mix together. Let the salad set in the refrigerator for at least 4 hours or more, that way the pasta can absorb all of the flavors. Serve on a leaf of lettuce and garnish with mint leaves.
*I normally use only organic ingredients, fresh tuna and vegetable mayonnaise, but for this recipe you can use regular or canned products. You can substitute the tuna for pink salmon, and if you don’t like cilantro you can use parsley instead. This recipe looks quite complicated, but it is actually very simple to and easy to prepare.
**If you prepare this pasta salad for a party, make sure to substitute the regular pasta for a gluten-free rice-based pasta that you can get at the organic or health section of the supermarket. Also, make sure not to add nuts as many people are allergic. In addition, you can substitute the fresh fruit for canned fruit of your choice, and you can substitute raisins for grapes. If you are using natural fruit and it is not sweet enough, you can add honey or crystallized sugar cane (if you use canned fruit, the problem will be solved; just make sure to drain it so the salad doesn’t become too liquid). As in the previous recipe, I prefer to use all natural organic ingredients.
