Tuna Caliente

Tuna Caliente

16 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
WebsByMegan
Recipe by  WebsByMegan

“Tuna gets jazzed up with jalepenos and a tangy lemon mayonnaise in this fun summer pasta salad. Serve over a bed of fresh iceburg lettuce. Use more or less jalapenos to suit your taste.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta shells and cook for 8 to 10 minutes or until al dente. Rinse under cold water until cool.
  2. In a large bowl, gently mix the cooled pasta, tuna, jalapeno peppers, onion, and celery. In a separate bowl, mix the mayonnaise, sour cream, lemon zest, mustard, and lemon juice. Stir the dressing mixture into the pasta salad to evenly coat. Season with salt and pepper, and chill until ready to serve.

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Reviews (16)

Rate This Recipe
IMVINTAGE
11

IMVINTAGE

Not your typical tuna salad! I halved the recipe only I used 2 full cans of tuna instead of one & a half. I did not have any fresh jalapenos so I used canned instead. I should have decreased the amount a bit to compensate as it had a little more heat than I thought it should have. But it still wasn't too hot for my grandson...he loved it! I did add some shredded mozzarella cheese to cut back on the heat some & it was a very tasty addition to the recipe.

KITCHENWHICH?
6

KITCHENWHICH?

This is a delicious tuna/pasta salad. The lemon nicely compliments the seafood, and the jalepenos provide a suprise. This is an interesting and welcomed bump-up for often-unexciting canned tuna!

NGW
5

NGW

Great Recipe! Very quick! Great zest to it -- a nice change for a tuna dish! Thanks!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 40.8 g
  • 82%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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