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 | 273273 cal |
| pro | 14 g14g pro |
| total fat | 12 g12g total fat |
| sat.fat | 2 g2g sat.fat |
| carb | 27 g27g carb |
| fibre | 2 g2g fibre |
| chol | 13 mg13mg chol |
| sodium | 547 mg547mg sodium |
| %RDI: | - |
| calcium | 22 calcium |
| iron | 1010 iron |
| vit A | 44 vit A |
| vit C | 3838 vit C |
| folate | 1111 folate |
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 Yukon Gold potatoes 5 Yukon Gold potatoes
- 1/2 red onion , thinly sliced1/2 red onion, thinly sliced
- 2 cans (each 6 oz/170 g) chunk tuna , drained2 cans (each 6 oz/170 g) chunk tuna, drained
- 1/3 cup extra virgin olive oil 1/3 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
- 1/4 cup wine vinegar 1/4 cup wine vinegar
- 1 jalapeño pepper , seeded and minced1 jalapeño pepper, seeded and minced
- 1 tbsp capers , minced1 tbsp capers, minced
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
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?
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.
- Keywords : Jalapeno pepper; Tuna; Salad; Potatoes; Boil/Simmer;
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