Jalapeño Tuna and Potato Salad
Excellent served warm or cool, this main-course salad is a piquant addition to a summer picnic supper. Add an extra jalapeño if you really want to turn up the heat.
Servings: 4 to 6
Ingredients:
| 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: 2% calcium | - |
| iron | 10% |
| vit A | 4% |
| vit C | 38% |
| folate | 11% |
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5 Yukon Gold potatoes (about 2 lb/1 kg)
Half red onion, thinly sliced
2 cans (each 6 oz/170 g) chunk tuna, drained
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) wine vinegar
1 jalapeño pepper, seeded and minced (or 1 tsp/5 mL hot pepper sauce)
1 tbsp (15 mL) capers, minced
1/4 tsp (1 mL) each salt and 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, jalapeño, capers, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)
Additional Information
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Substitution: Substitute 2 tbsp (25 mL) minced pickled jalapeno peppers for the fresh jalapeño.
Variations:
Jalapeño Chicken and Potato Salad: Omit tuna; add 2 cooked boneless skinless chicken breasts, cubed.
Jalapeño Salmon and Potato Salad: Omit tuna; add 2 cans (each 6.5 oz/184 g) sockeye salmon, drained.
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