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Chiles Rellenos with Tuna

Canned Tuna Recipes

Bumble Bee Recipes - Chiles Rellenos with Tuna

Chiles Rellenos with Tuna

Poblano peppers paired with Bumble Bee® Solid White Albacore Tuna in Water is a real winner when it comes to finding a meal filled with flavor. With the addition of spices, this Chiles Rellenos with Tuna recipe is great when you’re looking to kick up the heat.

Recipe by: Restless Chipotle

Prep Time: 15 minutes
Servings: 6 servings


3 (5 oz.) cans Bumble Bee® Solid White Albacore Tuna in Water, drained
7 poblano peppers
3 jalapeño peppers, mined
1 cup of red onion, diced
2/3 cup of cilantro, chopped
2 lemons
4 limes, large
2 clementine oranges
2 cloves of garlic
Salt to taste
1 teaspoon of olive oil


Preheat oven to 425 degrees.

Cut poblano peppers by slitting them down the middle. Place on baking sheet, evenly spread apart and not touching. Cook for 7-10 minutes or until cooked and slightly soft.

Set aside 6 of the poblano peppers. Remove seeds from one poblano pepper and dice.

In a large bowl, add tuna, diced poblano, jalapeño peppers, onion, cilantro, salt, and garlic.

Cut lemons and clementines in half and remove all seeds. Squeeze juice into the bowl with the other ingredients. And blend together.

Set aside, tightly covered, and in the fridge for at least 30 minutes or up to 2 days.

When ready to serve, place tuna mix into the slits of poblano peppers lengthwise.

Drizzle with olive oil. Broil in oven on low for about 10 minutes if you want to eat hot. You can also serve cold if preferred.