Chipotle Tuna Salad
Servings
2Serving size
about 1 cupThis recipe can easily be multiplied and will keep well for about two days in the fridge. Serve with a 2-ounce whole grain or gluten-free roll.
Ingredients
| 2 Tbsp. Reduced fat mayonnaise |
| 2 Tbsp. Nonfat Greek Yogurt |
| 1 small Chipotle peppers In adobo sauce (minced into paste) |
| 1/4 lime yields Lime juice, raw |
| 1/4 tsp.. Ground cumin |
| 1/8 tsp., leaves Dried oregano |
| 1/4 tsp. Chili powder |
| 1/2 tsp.. Honey |
| 1/8 tsp. Salt |
| 1 can Canned no-salt added tuna fish in water (drained) |
| 2 Tbsp. Poblano Pepper (finely diced) |
| 2 Tbsp. Red bell peppers (finely diced) |
| 1 Large stalk Celery, raw (finely diced) |
Instructions
Whisk until smooth.
Add the tuna, poblano pepper, red pepper, and celery to the bowl.
Fold together until just blended.
Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Chipotles and tuna really go together. The peppers are not too hot and the smoky flavor works great with tuna – and I especially like it for this canned tuna salad. The poblano peppers might be a bit spicy for some folks, so try using green bell peppers instead.
The great thing about canned chipotle peppers in adobo is that they freeze well. Put the individual peppers in small ziplock bags or inside a sheet of clear plastic wrap rolled closed like a tootsie roll. I then put each individual pack inside a plastic container or another ziplock bag as they are quite powerful and will flavor other food – even in the freezer.