25 minutes
A vibrant and hearty salad that combines the smoky flavor of roasted poblanos with the creamy texture of potatoes and tender flakes of tuna, creating a delightful dish.
Fresh Poblano Chiles, roasted, peeled, and cut into strips
each
Red-Skin Boiling Potatoes, cut into 1/2-inch pieces
0 lb
to taste
0.25 fluid ounces
Medium Red Onion, sliced 1/4 inch thick
each
Mild Vinegar
tablespoons
Dried Oregano, preferably Mexican, crumbled
teaspoons
teaspoons
Cooked Tuna, drained if canned
0 oz
cups
Romaine Lettuce, for serving
as needed
1. Roast Poblano Chiles
Roast the poblano chiles until their skins are blistered and blackened all over, about 5 minutes on an open flame or 10 minutes under a broiler. Place them in a bowl covered with a kitchen towel to cool before peeling.
2. Prepare Potatoes
Combine potato pieces with a teaspoon of salt in a microwaveable bowl, cover with plastic wrap, and microwave on high for 4-5 minutes or until tender. Let cool to room temperature.
3. Sauté Onions and Poblanos
Heat the oil in a large skillet over medium heat, sauté the red onion for about 4-5 minutes until soft and translucent. Add the vinegar, oregano, black pepper, and poblano strips, stirring to combine.
4. Assemble Salad
Combine the cooled potatoes with the onion and poblano mixture. Fold in the flaked tuna and chopped cilantro until evenly distributed.
5. Serve
Arrange lettuce on each plate and spoon the salad mixture over it. Serve immediately.
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