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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure that the mayonnaise and the yogurt is gluten-free.

 

"You can tune a guitar, but you can't tuna fish. Unless of course, you play bass." -Douglas Adams

The refrigerator light goes on...

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.

 

 

Chipotle Tuna Salad



Servings = 2 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe will keep well for about two days in the fridge. Note that cooking time does not include chilling time

2 Tbsp reduced fat mayonnaise
2 Tbsp Greek yogurt
1 small chipotle in adobo (minced into paste)
1/4 lime (juiced)
1/4 tsp ground cumin
1/8 tsp dried oregano
1/4 tsp chili powder
1/2 tsp honey
1/8 tsp salt
1 6 ounce can no salt added canned tuna packed in water (drained)
2 Tbsp poblano pepper (finely diced)
2 Tbsp red bell pepper (finely diced)
1 large rib celery (finely diced)

Chipotle Tuna Salad recipe from Dr. Gourmet
Place the mayonnaise, yogurt, chipotle, lime juice, cumin, oregano, chili powder, honey, and salt in a large mixing bowl.

Whisk until smooth.

Add the tuna, poblano pepper, red pepper, and celery to the bowl.

Fold together until just blended.

Chill well before serving.

Nutrition Facts

Serving size = 1 cup

Servings = 2

.

Amount Per Serving

Calories 170 Calories from Fat 51
  % Daily Value
Total Fat 6g 8%
    Saturated Fat 1g 3%
    Monounsaturated Fat 0g  
    Trans Fat 0g  
Cholesterol 31mg 11%
Sodium 327mg 15%
Total Carbohydrates 5g 1%
    Dietary Fiber <1g 4%
    Sugars 2g  
Protein 22g  
Vitamin A 13% Vitamin C 46%
Calcium 1% Iron 8%
Vitamin K 31 mcg Potassium 344 mg
Magnesium 31 mg