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24 Jalapenos -- halved & de-veined
6 1/2 Ounces Tuna, water pack -- drained
1/2 Cup Pecans -- finely chopped
Mrs. Tom Dudley
Comanche (TX) Garden Club Cookbook

Halve and de-vein jalapenos. In a bowl, mix tuna and pecans with enough mayonnaise to moisten. Stuff jalapeno halves.

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