Escabeche is a cooking method that uses oil, vinegar and spices, it is very similar to pickling and very popular in Mexico. Escabeche is what makes this dish so special and out of the ordinary. The combination of the warm pepper, creamy tuna and crunchy tangy veggies is simply perfect.
This is a very easy dish that can be made in advance, it’s served cold or at room temperature. Perfect to enjoy during the hot summer days.
What you need to make Tuna Stuffed Peppers with Escabeche
For the Escabeche:
Spices: oregano, bay leaf, pepper corns and salt
For the Tuna Stuffed Peppers:
What you need to know before you make Tuna Stuffed Peppers
As I mentioned, this is a dish that is served cold. I like to make the Escabeche a day in advance just to make sure it is perfectly cold and the flavors have enough time to develop while sitting in the fridge.
A gas burner it is the easiest and fastest way to char the skin of the peppers but I know not all of us have a gas stove. You can also place the peppers on a baking sheet lined with aluminum foil directly under your broiler for about 5 minutes. Just make sure you rotate the peppers to let the skin char nice and even. Air fryer works great for this too!
Other recipes you might like:
Sweet Potato and Chorizo Hash Stuffed Peppers – Marisol Cooks
Blistered Shishito Peppers – Marisol Cooks
Crab Stuffed Jalapeños – Marisol Cooks
Picadillo Chiles Rellenos/ Paleo & Whole30 – Marisol Cooks
Mini Pepper Poppers – Marisol Cooks
Tuna Stuffed Peppers with Escabeche
- 4 Anaheim peppers
- 2 cans tuna
- 1 cup frozen peas (thawed and drained)
- 3/4 cups mayo
- salt and pepper to taste
- –For the Escabeche (pickled veggies)–
- 2/3 cup olive oil
- 1 red onion
- 2 carrots
- 1 small cauliflower head
- 3 garlic cloves
- 2 teaspoons dry oregano
- 1 bay leaf
- 4 pepper corns
- 3/4 teaspoon salt
- 1 cup water
- 1 cup white vinegar
- To make the Escabeche (Pickle Veggies): Thinly slice the onion and carrots, set aside.. Cut the cauliflower into florets and slice each floret into two or three pieces, set aside with the rest of the veggies. Peel and smash the garlic cloves.
- Add the olive oil to a large skillet and heat up to medium low heat. Add the onion, carrots, cauliflower, oregano, bay leaf, pepper corns and salt. Cook for about 5 minutes and remove from the heat. Once the veggies have slightly cooled add the water and vinegar.
- Stir together and return to the heat for just a couple of minutes. Taste and adjust seasoning if needed. Remove from the heat and reserve. The veggies will continue cooking in the pickling liquid, they should still have a crunch when you bite into them.
- Prepare the chiles: Over a gas flame, char the chiles on all sides until blackened. Place them into a sealable plastic bag to sweat for about 5 minutes.
- Remove the chiles from the bag and let them cool just enough to handle. Using paper towels, wipe off the charred skin from the chiles.
- With a paring knife, make a little pocket down the center of the pepper. Be careful not to cut the pepper in half.
- With a spoon, scoop out the seeds and the veins, do the best to keep the stem and the rest of the chile intact. Set aside.
- In a bowl, mix the tuna, peas, mayo and season with salt and pepper.
- Place the peppers in a serving dish or baking dish and stuffed them with the tuna mixture. Pour the escabeche on top of the peppers and chill in the refrigerator until ready to serve.