Ingredients
300g/10½oz tinned tuna in oil, drained and crumbled into largish chunks
4 poblano chillies
1 red onion, very finely chopped
1 large ripe tomato, very finely chopped
1 sprig of fresh oregano, leaves torn and roughly chopped
2 tbsp of white wine vinegar
4 tbsp of extra virgin olive oil
salt
freshly ground black pepper

Method
1. Start by preparing the chillies. Carefully burn them on the stove or under a grill turning them from time to time until they are black all over. Put them in a plastic bag and wrap them in a tea-towel, so that they sweat.
2. In a large bowl, prepare the filling by mixing the rest of the ingredients. Taste and adjust the seasonings.
3. When the chillies are cool, take them out of the bag and peel off the burnt skin. If you need to, use a kitchen towel and a blunt knife to get rid of the burnt skin. Using rubber gloves, cut a slit lengthwise and carefully take the seeds out.
4. Stuff the chillies with the tuna mix. If you want this to be vegetarian, substitute the tuna with crumbled feta cheese.
5. Serve the chillies on a bed of colourful lettuces and decorate with red onion rings. Sprinkle some more oregano leaves, oil and vinegar on them. These are very nice for summer. Eat in July and August when poblanos are in season.