8 Anaheim chiles, charred, stemmed and seeded, left whole for stuffing (see Cook's Note)
Two 6-ounce cans albacore tuna in water, drained
1 cup fresh peas (from 1 pound in the shell), or canned or thawed frozen peas
1/2 cup fresh corn kernels (from 1 ear), or canned or thawed frozen corn
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
One 14.1-ounce can carrots in jalapeno pickling juice
To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.