Recipe by valerie160
"This is delicious spicy tuna. I like to serve these on buttery crackers for snacks, lunch, or appetizers. Adjust spiciness to your preference by adding more or less chipotle peppers to taste."
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2 (7 ounce) packages
chunk light tuna in water, drained and flaked
grated Parmesan cheese
chipotle peppers in adobo sauce, chopped
green onions, chopped
salt to taste
I followed the recipe exact EXCEPT I omitted the dijon mustard (I just happened to be out and didn't know until I was already making the recipe) and I used my own homemade ranch dressing. This was one of the best tuna salads I've made in a while.
Used my own homemade ranch dressing and my peppers were quite hot, so only used three of them. My son didn't want the Parmesan cheese in his and so I made mine with and left it out of his. My son's tasted much better, I love Parmesan but it just didn't mesh well with the chipotle flavor for me, so I'll omit that next time. I did add in a chopped celery and that was really a nice addition. My son said it was the best tuna sandwich he ever had.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chipotle Tuna
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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