Prosciutto Wrapped Tuna & Beet Jalapeño Poppers

It’s right about this time, at mid-summer, when I start to scheme my holiday cooking. To some, this might be the equivalent of stores putting out Christmas decoration in July. Yes, it’s probably a bit premature. But, there is nothing, and I literally mean nothing, that I like more than cooking during the holidays. And if there’s one category of foods that often gets neglected during the holiday season, it’s appetizers. So today, I’m perfecting my appetizer game with the help of Tonnino Tuna. Who’s up for a few Prosciutto Wrapped Tuna & Beet Jalapeño Poppers?!

Call me crazy, but all my culinary concoctions throughout the year are just practice for the holiday season. I will inevitably be entertaining, celebrating, and making a bit of seasonal magic, so my food game needs to be on point. And with today’s recipe, I have reached peak “appetizer”… Prosciutto Wrapped Tuna & Beet Jalapeño Poppers. They’re gorgeously colorful, uniquely flavorful, and easy to make. These poppers are ideal appetizers for entertaining. Plus, adding a quality ingredient like Tonnino Tuna gives them an unparalleled quality. So let’s get to cooking…

Prosciutto Wrapped Tuna & Beet Jalapeño Poppers

Time: 25 minutes; Yields: 12

INGREDIENTS:

• 1 jar of Tonnino Tuna Fillets with Garlic in Olive Oil (6.7 oz.)
• 6 jalapeños
• 7 oz. of beets (canned)
• 4 oz. of cream cheese
• 12 thin slices of prosciutto

DIRECTIONS:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the jalapeños in half and scoop out the insides and seeds with a spoon to discard. Set aside.
3. In a food processor, blend the beets and cream cheese together until a thick paste is formed.
4. In a large bowl, mix together the beet & cheese paste with the Tonino Tuna Fillets with Garlic.
5. Using a spoon, fill the jalapeño halves with the Tonnino Tuna mixture.
6. Wrap each jalapeño half with a slice of prosciutto and then place on the lined baking sheet.
7. Place the sheet in the oven and bake approximately 15 minutes. Remove and let cool slightly. Enjoy!

Easy enough, right?! Well if you still are a bit intimidated, then let’s walk through the steps together. First, preheat the oven to 400°F and line a baking sheet with parchment paper. Next, cut 6 jalapeños in half and scoop out the insides and seeds with a spoon to discard. Set them aside.

In a food processor, blend 7 ounces of beets and 4 ounces of cream cheese together until a thick paste is formed.

In a large bowl, mix together the beet & cheese paste with the jar Tonino Tuna Fillets with Garlic. Make sure you have drained any excess olive oil beforehand.

Using a spoon, fill the jalapeño halves with the Tonnino Tuna mixture.

Wrap each jalapeño half with a think slice of prosciutto and then place on the lined baking sheet.

Place the sheet in the oven and bake approximately 15 minutes. Remove and let cool slightly. Then get your munch on!

There you have it, friends! So get a jump on your holiday appetizer game by practicing this recipe now. Make sure to pick up Tonnino Tuna at your local Whole Foods and get more recipe ideas on their Facebook and Instagram pages. So tell me, what is your favorite holiday appetizer to make?