1 Can of tuna in olive oil

  • 3 Servings
  • 10 minutes

  • Mexico

  • 4 red bell peppers * poblano peppers if you like spicy!
  • 2 (5.3 oz each) cans tuna in olive oil La Sirena
  • 1 ½ cups cooked rice
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 ½ cup shredded monterey jack cheese
  • 3 tablespoons cilantro, chopped
  • Tomato sauce of your choice or use ingredients below to make your own!
  • 2 tomatoes, chopped
  • ½ onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon cumin
  • Sea salt
  • Black pepper, or pepper of your choice (for seasoning)

*Poblano peppers are mild, so maybe substitute another pepper.



Broil peppers in a baking sheet, turning every few minutes, until blackened. Let cool, peel off the skin and cut out the core and Viewds.


Puree the tomatoes, onion, garlic, cumin and salt in a food processor.


Heat the olive oil in a skillet over medium heat. Add the puree and cook for 10 minutes. Remove the pan from the heat and stir with the tuna and rice, gently so the tuna doesn’t break too much. Add ½ cup of cheese, cilantro and lime juice. Season with salt and pepper.


Divide mixture among peppers. Add the rest of the cheese on top of the peppers and broil for 5 minutes or until browned. Ready to serve.