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8 servings, 1/2 cup each
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Since the skins of new potatoes are tender, they do not need to be removed prior to cooking or eating the potatoes.
Substitute 2 poblano peppers, roasted, peeled, seeded, deveined and cut into strips for the jalapeños.
Substitute 2 drained 5-oz. cans tuna for the 7-oz. can.
The potatoes and peppers in this spicy tuna salad team up to provide an excellent source of vitamin C. The lettuce adds crunch and a good source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I'm not sure about this recipe. First, I think it calls for too much onion. Second, I don't think it goes well with romaine and tomatoes. I think it's just fine without these two items. I did like the roasted jalapenos ingredient, I think that gave it the kick it needed.