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Nutrition Facts
Serving Size 46 g
(Approx. 30 Servings)
Amount Per Serving
Calories 30 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 390 mg 16%
Total Carbohydrate 2 g 1%
Dietary Fiber 1 g 3%
Sugars 1 g
Protein 4 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tuna Stuffed Jalapeños
Prep Time
30 minutes
Cook Time
Total Time
30 minutes
30  People


Recipe makes 30 Servings

26 Oz whole pickled jalapeños, drained
8 Oz fat free cream cheese
1/2 cup(s) white onions, chopped
1/4 cup(s) fresh cilantro, chopped
12 Oz Albacore Tuna in water, drained
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Drain juice from jalapeño peppers, and place the pickled carrots and onions in the center of a platter.
Use plastic gloves to cut 15 peppers in half lengthwise; remove the seeds and stems; rinse peppers under cold water, and set on paper towels cut-side down; pat dry.
Combine the cream cheese, onion, cilantro and tuna in a food processor, and process for 30 seconds to a chunky texture.
Stuff jalapeño pepper halves with 1 tablespoon tuna-cheese mixture; arrange stuffed peppers around platter.



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