This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and will keep well for about two days in the fridge.
|2 Tbsp||reduced fat mayonnaise|
|2 Tbsp||Greek yogurt|
|1 small||chipotle in adobo (minced into paste)|
|1/4 tsp||ground cumin|
|1/8 tsp||dried oregano|
|1/4 tsp||chili powder|
|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)|
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.
Serving size: 1 cup
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|
|Total Carbohydrates 5g||1%|
|Dietary Fiber <1g||4%|
|Vitamin A 13%||Vitamin C 46%|
|Calcium 1%||Iron 8%|
|Vitamin K 31 mcg||Potassium 344 mg|
|Magnesium 31 mg|