Recipe by AMYB9
"Spice up your tuna fish with this easy modified recipe that one of my student's families made for me - authentic Mexican! Serve with tortilla chips."
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1 (6 ounce) can
frozen peas, thawed and drained
chipotle peppers in adobo sauce, or more to taste - chopped
mayonnaise, or to taste
dried minced onion, or to taste
garlic salt, or to taste
ground black pepper, or to taste
I only used one pepper and it was still really spicy.
Quite delicious. I made this as written, using the suggested 'more to taste' 2 chipotle peppers. It was a really nice change for tuna salad. We packed it in our lunches, one day on a wrap with lettuce and tomato slices and the next day a top of a bed of lettuce as a salad. We enjoyed it both ways. The next time I'm going to add a stalk of celery as we like the crunch it adds to tuna.
I altered this quite a bit. Omitted the peas and added a couple stalks of chopped celery. I take Chipotles in Adobo sauce and chop them up in a little food processor. Take a portion of the mixture and wrap it in a 10 inch tortilla with some shredded cheddar cheese (and hot pepper rings if you want). Bake that in a toaster oven until the tortilla is just crispy. I would never have put the tuna and chipotles together without this recipe!
Great! Loved the spiciness. I would have never thought to put peas in my tuna
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Mexican Tuna Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 15
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