with Tuna and Cheddar CheeseMakes 1 dozen If you like things on the spicier side – and are OK at the thought of canned tuna fish – then you will love these easy-to-prepare appetizers that are perfect for snacking while you await the main course. And if you’re not a fan of tuna, you may be surprised at how not fishy-tasting these are after a healthy dose of heat, smoke and cheddar cheese.
- 1 can Tuna Fish, quality, in oil
- 1/4 cup Mayonnaise
- 2 Tbsp. Onion, white, minced
- 2 Tbsp. Red Bell Pepper, minced
- 1 Tbsp. Jalapeno Pepper, fresh, minced
- 1 Lemon, juice of
- 1 tsp. Chives, minced
- 1 tsp. Old Bay Seasoning
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper, freshly ground
- 6 Jalapeño Peppers, halved, seeded,
- As Needed: Red Wine Vinegar
- As Needed: Salt
- 4 deli-sized slices Cheddar Cheese, broken into 4 pieces
- In a small bowl, mix together the first set of ingredients. Cover and refrigerate until ready to use.
- Blanch the 6 jalapeño peppers briefly in boiling water – until they are no longer raw, but are still firm – adding enough salt and red wine vinegar so that you taste it. Drain the peppers, shock them in water and dry.
- Stuff the tuna mixture into the blanched jalapeños and place directly into a hot smoker (approximately 225 to 275 degrees F). Smoke until the mixture is hot and smoky and the peppers are beginning to darken and soften (approximately 20-30 minutes). Top with cheddar cheese pieces and continue to hot smoke until the cheese is smoky and melted. Serve immediately.