Jalapeno Tuna Bombs

Trim the stem ends of the jalapeños, slice them in half lengthwise, and remove the seeds and membranes.

In a small bowl, mix 1 teaspoon of chili crunch or chili oil, 1/4 teaspoon of sesame oil, and 2 teaspoons of soy sauce.

Pat the tuna dry with a paper towel, then finely mince it and transfer it to a medium-sized bowl.

Add the chili crunch sauce to the minced tuna and mix until combined.

Prepare your Jalapeno Tuna Bomb making station. Add 2/3 cup of all-purpose flour to a shallow dish. Beat 3 eggs and pour them into another shallow dish, and place 3/4 cup of panko in its own separate shallow dish. Cream cheese should be at room temperature to make it easier to work with.

Preheat a frying pan with canola or vegetable oil to 350°F. Begin by spreading cream cheese into the jalapeños.

Next, stuff each jalapeno half with tuna and press it down lightly.

Roll the Jalapeno Tuna Bombs in all-purpose flour.

Next, coat in egg, and lastly roll in Panko breadcrumbs.

Gently place them in hot oil, frying them a couple minutes on each side until golden brown.

Place them on a plate lined with paper towels to drain.

Prepare the sauce by mixing 1/2 cup of mayonnaise with 2 teaspoons of sriracha, stirring until well combined.

Drizzle Jalapeno Tuna Bombs with a generous amount of spicy mayonnaise, teriyaki sauce, and sriracha. Garnish with freshly chopped chives.

Enjoy!