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    25th November 2008

    Roasted Hatch Potato Salad with Tuna

    I was stuck at home today, and just before leaving to walk out in the rain for a long, cold, wet trek to get some lunch, I decided to poke around and see what we had on hand. I knew we still had a few potatoes left from the CSA box, and when I spotted a can of tuna, something clicked in my mind and I remembered a recipe from Mexican Everyday by Rick Bayless that I had been wanting to try. The version in the book uses poblanos, but I knew the roasted hatch chilies sitting in my freezer would work just as well, if not better. The onions and shallots kept a lot of their crunch, and along with the chilies provided a nice contrast in texture to the soft potatoes. The tuna adds protein, but doesn’t overpower the other flavors in the dish. Hooray for having ingredients on hand — this potato salad kept me sated — and dry!

    Obviously, I couldn’t discuss the deliciousness with Lisa, as she didn’t get to try it, but instead, I give you the following instant messenger transcript:

    [1:36 PM] Chris: Guess what I had for lunch?
    [1:40 PM] Lisa: Nothing?
    [1:40 PM] Lisa: Water?
    [1:41 PM] Chris: We had tuna, potatoes, shallots, and the hatch chilies in the freezer… I made that potato salad w/tuna from the Rick Bayless book!
    [1:41 PM] Lisa: Yum!!!!!
    [1:41 PM] Lisa: Are there leftovers???
    [1:41 PM] Lisa: I want to try it!!!
    [1:41 PM] Chris: Uh, no. Didn’t make a full recipe, sucka.
    [1:41 PM] Lisa: Dammit!
    [1:41 PM] Lisa: Bragger.
    [1:42 PM] Lisa: I had a frozen dinner. *Boring*

    Fascinating, I know! Hey, I do what I can.

    Roasted Hatch Potato Salad with Tuna
    2-3 roasted hatch chilies
    2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2″ pieces
    Salt
    1/6 cup olive oil (2 tbsp + 2 tsp)
    1/2 small red onion, sliced 1/8″ thick
    1 large shallot, sliced 1/8″ thick
    1 1/2 tbsp champagne vinegar
    1/2 tsp oregano
    1/4 tsp black pepper
    One 6-oz can tuna, drained
    1/4 cup chopped cilantro or parsley
    Romaine, to serve (optional)

    Put the cubed potatoes into a microwave-safe bowl and sprinkle with 1/2 tsp of salt. Cover with plastic wrap and microwave on high for about 3 minutes, until completely tender. Leave covered.
    Rub the blackened skin off the chilies and pull out the stems and seeds. Rinse to remove rogue seeds and skin, then cut into 1/4″ thick strips.
    Heat the oil in a large skillet over medium-high heat. Add the onion and shallots and cook, stirring frequently, until the onion and shallots are browned, about 4 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and hatch chilies. Stir well, then add the potatoes to the pan. Set aside to cool; when at room temperature, add the parsley/cilantro and tuna.
    Serve over optional Romaine lettuce leaf.

    2 side-dish servings, or a large lunch

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    This entry was posted on Tuesday, November 25th, 2008 at 3:51 pm and is filed under Main Dishes, Mexican, Mexican Everyday, Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 3 responses to “Roasted Hatch Potato Salad with Tuna”

    1. 1
      On November 29th, 2008,James said:

      One of my favourite standby lunches too, never added chilli though, don’t know why.

    2. 2
      On December 2nd, 2008,Joie de vivre said:

      This looks like some serious comfort food to me.

    3. 3
      On December 5th, 2008,Weight Loss Girl said:

      Yum, thank you for yet another delicious recipe :)

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