LA Tuna Dog
Prep Time: 20 mins | 6 Servings
Bring the flavors of a Los Angeles street dog into your home with these bacon-wrapped stuffed-pepper tuna dogs!
- 2 (5oz) Wild Caught Albacore in Water Pouch
- 1 Jalapeño, diced
- 1 cup shredded Colby Jack cheese
- 1/2 cup mayonnaise
- 1 tsp liquide smoke
- 1 tsp salt
- 1/2 tsp pepper
- 6 Anaheim pepper, cored and seeded
- 6 strips of bacon
- 3 bell peppers
- 1 small red onion
- 2 tbsp of vegetable oil
- 2 cups guacamole (optional)
- 1 cup sour cream (optional)
- 6 hotdog buns
Combine tuna, mayo, shredded cheese, jalapeño, liquid smoke, salt and pepper in a large bowl.
De-stem, de-seed and halve Anaheim Peppers.
Spoon some of the tuna mix into the pepper halves and wrap each pepper with a strip of bacon, securing with toothpicks if necessary.
Slice bell peppers and red onion into thin strips.
Heat up a skillet coated with 1 tbsp vegetable oil to medium-high heat. Once hot, sauté the veggies until browned, adding salt and pepper to taste.
Remove the veggies and add another tablespoon of oil, letting that heat up a bit before placing the stuffed chilis in, face side down.
Rotate the wrapped peppers until bacon is cooked through, about 3-4 minutes.
Remove from heat.
Spread guacamole on a hot dog bun. Place peppers in the bun and garnish with the veggies, a drizzle of sour cream, and shredded cheese.