Jalapeno Tuna Cheese Poppers

Craving for some spice to liven up your tastebuds? This cheesy popping delicious fried snack is sure to satisfy your cravings. This go-to fusion snack is not only kid friendly but also a definite crowd pleaser. Classic jalapeno popper, tuna melt sandwich and the most popular Japanese tempura; all in one transformed into this little flavorful kick starter/ appetizer for any day. 

Grew up enjoying piping hot and spicy Milagai (chilli/mirchi) Bajji  as evening snack. When you can't handle the heat, try this creamy,  cheese and tuna stuffing without fail.  Jalapeno Tuna Cheese Popper is lightly crispy on the outside and the hollowed out jalapeno is stuffed with creamy and delicious mixture which reduces the heat from the peppers. These mildly spiced  poppers not only tastes good, it's also super easy to prepare. But I must warn you, you can't stop at one or two. 

This recipe is so versatile that you can modify it your way. If you wanna keep it vegetarian, replace the tuna with baked, peeled and mashed eggplant/ aubergine to skip the standard potatoes. You sure will relish it with this mediterranean twist. 

I used tempura flour for the lightly battered popper in order to achieve in a thin crispy layer on the outside. Tempura consists of flour, egg and cold water. Additionally spices and any form of starch like corn or potato starch may be added. 

If your super health conscious and prefer to avoid deep fried goodie, then switch to bread crumb outer coating and toss it in your oven, airfryer or  simply follow the recipe and keep it shallow pan fried. 

This appetizer or a snack will be a great addition to your upcoming party menu. When I compile my finger food themed party menu, this will be the topper in our list.  It will also be a wonderful idea to engage the little hands in your family for the mixing and stuffing part. 

Without any further ado let's jump into the recipe.


Category: Appetizer, Snack
Cuisine: Fusion
Level: Easy
Yields: 6 

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 106
% Daily Value *
Total Fat 4 g7 %
Saturated Fat 1 g3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 12 mg4 %
Sodium 107 mg4 %
Potassium 38 mg1 %
Total Carbohydrate 11 g4 %
Dietary Fiber 0 g2 %
Sugars 1 g
Protein 6 g11 %
Vitamin A6 %
Vitamin C10 %
Calcium3 %
Iron2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
1. Jalapeno peppers or Banana peppers - 6 nos
2. Chunk Light Tuna fish - 1 can
3. Cream cheese - 1 tbsp
4. Garlic salt - to taste
5. Paprika - 1/4 tsp (adjust heat to your taste)
6. Dried Oregano or parsley - 1 dash(optional)
7. Dijon mustard- 1/4 tsp
8. Cheese - used parmesan (grated) - 1 tbsp
9. All purpose flour - 3 tbsp approximately
10. Tempura flour - 1/2 cup approximately
11. Ice cold water as required for mixing (about 1/2 cup)
12. Oil (for deep fry) -  as required

1. Prepare your jalapeno peppers by cleaning and wiping it dry. Make a slit lengthwise and set aside. You may remove and discard the seeds using a gloved finger.

2. In a bowl mix the tempura batter with ice cold water* as per the instruction on the box. Remember to whisk lightly. Tiny lumps are fine as over mixing ruins the texture. Place this batter in the refrigerator covered until ready to use. 

3. In an another bowl, in goes the tuna chunks (water drained completely), softened cream cheese, cheese, paprika, dried oregano and garlic salt to taste. Mix the above until well incorporated.

4. Scoop about 1-1 1/2 tsp of the mixture and stuff the prepared jalapenos and close the opening. Repeat  with all the peppers.
6. Preheat your wok with the required oil (between 340F and 360F) for deep frying.

5. Lightly coat all the stuffed peppers with all purpose flour before dipping them into the tempura batter in order to adhere better.

6. Now, dip the peppers into the batter gently for a crispy exterior. Avoid too much batter or you will result in a mushy interior while  the exterior stay crunchy. 

7. Now gently lay your peppers into the preheated oil and deep fry until crisp. making sure the fried peppers stay light in color. 
Serve with you favorite dipping sauce.  


1. Make sure the water you use to mix the tempura is ice cold to get the crispy texture. Do not add ice cubes directly to the batter.

2. Remember to wash your hands immediately after you remove the jalapeno seeds or keep your hands away from your face when you handle the peppers. Using a finger glove works best if you can't handle the heat.


  1. Looks delicious! Presentation is on par. Definitely will try!

    1. Thanks a bunch Priya! Would love to hear how it turned out for you :)


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