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