Roast the poblano peppers, then place them in a plastic bag. After about 10 minutes, cut them open on one side, remove the seeds and veins, rinse, and let them soak in white vinegar with salt for 20 minutes, turning occasionally.

Prepare the tuna salad by mixing the tuna with the remaining ingredients.

After the peppers have soaked, rinse them well and stuff them with the tuna salad.

Garnish with sour cream, cooked carrot, and zucchini cut into thin strips. Refrigerate before serving.