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Jackie Ronstadt’s Tunapeños

Bill Steen

BY The Editors

PUBLISHED October 12, 2022

Just so you know that this book isn’t all about the distant past, I’ll mention that not long ago I was watching the excellent series Fleabag with Lawrence. It was season two, where Phoebe Waller-Bridge’s character falls for an unattainable priest. As we binged the series, I binged on tuna-stuffed jalapeños.

This is an Arizonan thing — definitely not a recipe from Grandpa Fred’s day — and it’s been a Ronstadt family appetizer for years. I learned about them from my sister-in-law Jackie, who married my brother Peter. “What is this gringo food?” I asked her. I was just shocked. I thought, “People are really doing this?” And then I ate one and I went, “Okay, I’m eating up the whole plate.” We call them tunapeños. I told Lawrence that the tuna you get in cans today is no match for the tuna of my childhood—the flavor is insipid, somehow—but he wanted to try anyway. I will admit that his was pretty good, with mayo, chopped onion, and pickles. I ate most of them myself. – Linda Ronstadt

 

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Jackie Ronstadt’s Tunapeños

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Units Scale

Ingredients

  • 12 fresh jalapeño peppers
  • 3 cans solid white albacore tuna in olive oil (preferred) or other tuna
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 scallions, finely chopped
  • 3 tablespoons dill pickle, diced
  • 1 teaspoon dried dill, or to taste
  • Salt and pepper to taste
  • Paprika, for garnish (optional)

Instructions

Slice the peppers lengthwise, remove the seeds and ribs, and set aside. Drain the tuna and, in a medium bowl, combine with the remaining ingredients.

Fill the jalapeño halves with the tuna mixture. Arrange the tunapeños on a platter and sprinkle with paprika, if you like.

Courtesy Jackie Ronstadt’s recipe folder

— Recipe from Feels Like Home

 

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