Spicy Potato and Tuna Salad 

This spicy salad dressing will vary in intensity depending on the heat of the chiles.

  • 1/3 cup olive oil
  • 8 small hot red chiles such as serrano or bird (Thai), stems removed, halved lengthwise
  • 1 pound fresh tuna
  • 1/2 pound small red potatoes, cut into 1-inch chunks
  • 1/2 pound small blue potatoes, cut into 1-inch chunks (see Note)
  • 1/2 pound small golden potatoes, cut into 1-inch chunks (see Note)
  • 1/4 cup white-wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup ripe olives
  • 3 cups mixed salad greens
  • 2 small, whole, hot red chiles such as serrano or bird (Thai) for garnish (optional)

1. In large skillet, heat oil and chile halves over low heat until they start to brown -- about 5 minutes. Strain oil into large bowl and set aside; discard chiles. In same skillet, cook tuna over medium-high heat, turning once, until lightly browned on outside and just cooked on inside -- about 8 minutes in all.

2. Meanwhile, in 3-quart saucepan, heat potatoes and water to cover to boiling over high heat. Reduce heat to medium, cover, and cook until potatoes are tender -- 15 to 20 minutes. Drain well.

3. Add vinegar, lemon juice, sugar, salt, and cumin to chile oil in large bowl.

4. To make salad, with fork, break tuna into bite-size pieces and gently stir into chile-oil mixture along with potatoes and olives. Set salad aside to cool slightly; cover and refrigerate until cold -- about 1 hour.

5. To serve, arrange greens on serving platter; spoon salad into center. If desired, chop 1 red chile and sprinkle over salad; top with remaining red chile.

Note: If blue and golden potatoes are unavailable, use additional red potatoes.

Each serving: About 475 calories, 31 g protein, 41 g carbohydrate, 23 g total fat, 51 mg cholesterol, 559 mg sodium.

Servings per Recipe: 3 

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