Aunt Lauras Tuna-Stuffed Chiles

• 3/4 cup sliced carrot
• Two 6-ounce cans albacore tuna in water, drained
• 3 tablespoons mayonnaise
• 1 cup fresh peas (from 1 pound in the shell)
• 1/2 cup fresh corn kernels (from 1 ear)
• Salt and freshly ground black pepper
• 2/3 cup olive oil
• 2 small red onions, thinly sliced
• 2 garlic cloves
• 2/3 cup distilled white vinegar
• 2 bay leaves
• 2 teaspoons crumbled dried oregano
• 8 Anaheim chiles, charred (see page 35), peeled, stemmed, and seeded, left whole for stuffing

1. Bring a saucepan of salted water to a boil.
2. Add the carrot slices and cook until just crisp-tender, about 3 minutes.
3. Drain, and set them aside to cool.
4. Combine the tuna, mayonnaise, peas, and corn in a small bowl.
5. Season to taste with salt and pepper and set aside.
6. Heat the oil in a large saucepan over medium heat.
7. When the oil is hot, add the onions and garlic and cook for 5 minutes, or until the onions are slightly cooked but still crisp.
8. Add 2/3 cup water and the vinegar, and bring to a simmer.
9. Add the carrots, bay leaves, and oregano.
10. Simmer for 8 minutes, or until the vegetables are crisp-tender and almost all of the vinegar has evaporated.
11. Stuff the chiles with the tuna mixture, and fit them snugly into a 9 x 13-inch glass baking dish.
12. Pour the warm pickled mixture over the stuffed chiles, and allow to cool to room temperature.
13. Cover and chill for 2 hours or overnight.
14. Serve cold.

carrot, cans albacore, mayonnaise, fresh peas, fresh corn kernels, salt, olive oil, red onions, garlic, distilled white vinegar, bay leaves, oregano, chiles

Taken from www.epicurious.com/recipes/food/views/aunt-laura-s-tuna-stuffed-chiles-386979 (may not work)