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Spicy and Oh. So. Delicious. These tuna and potato stuffed jalapenos, which are breaded in almond meal, make one heck of a scrumptious appetizer!


  • Servings: 1
  • Yield: 12
  • Prep Time: 10 min
  • Cooking Time: 30 min


  • 2 teaspoons olive oil
  • ½ onion finely chopped
  • 2 cloves garlic chopped
  • 1 can Bumble Bee® Solid White Albacore Tuna in Water
  • ¼ large baking potato (or 1 small yellow or red one) cut into small cubes
  • ¼ teaspoon cumin
  • ¼ + ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 1 egg white
  • ¼ cup almond meal
  • 6 large jalapenos
  • 1 teaspoon parsley for garnish
  • a teaspoon of chopped jalapeno for garnish


  1. Pre-heat oven to 360
  2. Wash the jalapenos and slice a part off vertically - from top stem to bottom tip
  3. For this next step, you might want to wear gloves or be very careful Scoop out the jalapeno seeds with a small knife - take them all out if you don't want these spicy. And, if you want them with a little kick, leave some in
  4. Set jalapeno "boats" aside
  5. Pour olive oil in a pan and when heated, add in the onion and garlic
  6. Saute till garlic is translucent (about 10 minutes)
  7. Add in tuna and cubed potato
  8. Toss in ¼ teaspoon paprika (save the other ¼ teaspoon of it)
  9. Then toss in the cumin and salt and saute a couple of minutes
  10. Spoon tuna mixture into jalapeno "boats"
  11. In a bowl, add the egg white and ¼ teaspoon paprika and beat well
  12. Dip the bottoms of the jalapeno "boats" into the egg white
  13. In yet another bowl add the almond meal
  14. And dip the jalapeno bottoms in the almond meal
  15. Bake for 15-20 minutes
  16. Garnish with parsley and chopped jalapenos Enjoy them warm

Recipe Tags

During my early years in Sri Lanka, my mom used to make a rocking version of stuffed and fried capsicum chili peppers. While the traditional Sri Lankan version of this dish involved Maldive fish, my mom would often use tuna. The spice of the chilies, with the creamy tuna stuffing, and the crunchy fried dough exterior, was such a treat for my young tastebuds!

These Tuna Stuffed Jalapenos are my attempt at replicating my mom’s stuffed and fried capsicum chili peppers. Like my mom, I used a mixture of Bumble Bee® Solid White Albacore Tuna in Water and potatoes for the stuffing, but, I left the potatoes and tuna chunkier. Also, instead of breading them and frying them, I partially coated them with almond meal and baked them. And, then I had my mom taste-test them….and…she deemed them blog-worthy!

These do have a bit of a kick to them as I didn’t completely scrape all the seeds out of the jalapenos, but, that didn’t stop my daughter from standing over the sink and wolfing down 3 in a row! Canned tuna (as well as other canned seafood), are a convenient, affordable, nutritious and delicious way to make sure we get our minimum seafood servings in for the week.

Full recipe HERE

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