Jalapeno and Tuna Potato Salad
Jalapeno and Tuna Potato Salad
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| PER SERVING: about | - |
| cal | 273 |
| pro | 14 g |
| total fat | 12 g |
| sat.fat | 2 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 13 mg |
| sodium | 547 mg |
| %RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 4 |
| vit C | 38 |
| folate | 11 |
- Portion size: 4 to 6
Excellent served warm or cool, this main-course salad is a piquant addition to a summer picnic supper. Add an extra jalape?f you really want to turn up the heat.
Ingredients
- 5 5Yukon Gold potatoYukon Gold potatoes
- 1/2 1/2red onionred onions, thinly sliced
- 2 cans (each 6 oz/170 g) 2cans (each 6 oz/170 g)chunk tuna, drained
- 1/3 cup 1/3cupextra virgin olive oil
- 1/4 cup 1/4cupchopped fresh parsley
- 1/4 cup 1/4cupwine vinegar
- 1 1jalapeño pepperjalapeño peppers, seeded and minced
- 1 tbsp 1tbspcapercapers, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
In large pot of boiling salted water, cover and cook potatoes until tender, about 25 minutes. Drain and let cool. Peel and cut into 1-inch (2.5 cm) cubes.
In large bowl, combine potatoes, onion and tuna. In small bowl, whisk together oil, parsley, vinegar, jalape?capers, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)
Additional information :
Substitution: Substitute 2 tbsp (25 mL) minced pickled jalapeno peppers for the fresh jalape?lt;/p>
Variations:
Jalape?hicken and Potato Salad: Omit tuna; add 2 cooked boneless skinless chicken breasts, cubed.
Jalape?almon and Potato Salad: Omit tuna; add 2 cans (each 6.5 oz/184 g) sockeye salmon, drained.
