|Me, Paulina and Lukas, Classmates in Shanghai|
Paulina was a dear friend of mine in Shanghai. We took Chinese together and she was such a great cook. She would bring sandwiches to class and our classmates would buy them from her. I think of her and how much she taught me every time I make this meal.
First I start with these ingredients:
Lime Juice (or real limes)
Tuna (one can per person)
Boiled Eggs (one per person)
Red or Yellow Onion
Salt and Pepper
I like to put a green apple in it, but I didn't have one today.
You'll also need a pair of tongs or long wooden chopsticks.
First I chop the Onion and put lime juice on it... to taste. I usually put enough on the just barely cover the onion.
I let the Lime and Onion sit while I do the Chili Peppers. The lime will soak into the onion and make it taste amazing.
Then I cook the Chili Peppers on an open flame to blacken the skin
Paulina used to use her fingers to turn them over, but that was too much for me. In China I used a pair of wooden chopsticks so if they got burned it didn't matter. In the States I use metal tongs.
Get the skin nice and back... all over
Once they are completely back take them off the fire and put them in a container with a lid. I use a Glad Wear box.
Put the lid on right away. I cover the peppers and leave them in there while I cook the rest. The key is to leave them covered in the container to let the sweat so the skin gets nice a loose.
After I cook up all my peppers I set the covered container aside and mix up my tuna salad. That gives them extra time to sweat.
I do everything "to taste". So just kind of "eyeball" how much of everything you think you like. We don't like a lot of Mayonnaise so I don't use more than a spoonful or two.
Put whatever else you think will be good in tuna salad. I usually dig around in the pantry to see what I can find. I like to put apples in it when I have them and Paulina says she likes to chop up almonds.
After the Tuna salad is mixed it's time to peal peppers. I do this at the sink so I can have a small stream of cool water to rinse my fingers off since the skins tend to stick to them.
Just take one pepper at a time and pinch the skin lightly between your fingers and it comes right off.
I hold the pepper with one hand and pinch the skin off with the other (but I had to take the picture with one hand.)
You can rinse the peppers after all the skin is off to get it clean of all the black specks. Cool water will cool off the pepper right away if it's too hot to handle. Warm water will keep the pepper slightly warm.
I use just cool water.
Once all the peppers are pealed slice them open on one side. Sometimes a pepper with tear while it's cooking or being pealed. That's ok, just use the tear to start the slice.
I also pinch the seed cluster out at the top of the pepper.
Then with a spoon scoop the tuna salad into the pepper. I usually pile it high to make sure everyone gets enough to eat.
And it's ready to eat!
These Chili Peppers are not spicy, though sometimes one will be.
That or I accidentally bought a jalapeno last time.
This is the perfect Summer dinner and one of our favorites. Even Baby Girl likes it. I enjoy making so much that chances are if you come to visit us this summer I'll probably make it for you.