The Secret Ingredient
Ingredients
- ●10 large jalapeño chiles
- ●1 tablespoon canola oil
- ●1 can (15 ounces) tomato sauce
- ●3 cans (5 ounces each) white albacore tuna in water, drained
- ●2 tablespoons sliced green olives
- ●2 teaspoons capers
- ●1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
- ●1 teaspoon fresh thyme leaves
Make It
Step 1
Place jalapeños in a medium saucepan with enough water to cover. Boil for 10 minutes or until jalapeños begin to darken in color. Remove from heat; drain and let cool.
Step 2
Heat oil in a medium saucepan over medium-low heat. Add tomato sauce; cook, stirring frequently, for 2 minutes.
Step 3
Add tuna, olives, capers and bouillon. Carefully break tuna into medium to large pieces as it cooks. Remove from heat; stir in evaporated milk. Cover; keep warm.
Step 4
Pat jalapeños dry with a paper towel. Slice each jalapeño in half lengthwise. Remove seeds and veins with a small spoon.
Step 5
Place 1 ½ to 2 tablespoons tuna mixture in each jalapeño half. Sprinkle with thyme.
Serve as a spicy outdoor party appetizer.
