New Mexican Green Chili And Tuna Salad Recipes

NEW WIFE TUNA SALAD

New Wife Tuna Salad image

My husband says this tuna salad is even better than his mother's. Not too pickly tasting, mild with a nice blend of flavor. You can add more mayo for a creamier salad.

Provided by Graden

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

4 (5 ounce) cans tuna, drained
5 hard-boiled eggs, chopped
½ cup chopped sweet onion
1 stalk celery, chopped
¾ cup mayonnaise
1 ½ tablespoons dill pickle relish
2 teaspoons honey mustard
½ teaspoon celery seed
½ teaspoon seasoned salt
½ teaspoon ground black pepper

Steps:

Combine tuna, eggs, onion, and celery in a large bowl.
In a small bowl, stir together mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper. Pour over the ingredients in the other bowl, and stir gently to coat. Serve at room temperature or chill until ready to serve.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 2 g, Cholesterol 106.2 mg, Fat 13.6 g, Fiber 0.2 g, Protein 13.6 g, SaturatedFat 2.4 g, Sodium 189.5 mg, Sugar 1 g

GRILLED TUNA AND MANGO SALAD

Grilled Tuna and Mango Salad image

Categories Fish Fruit Broil Low Cal Backyard BBQ Mango Tuna Bell Pepper Summer Grill Grill/Barbecue Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 large mango, pitted peeled, cut into 1/4-inch-wide strips
3/4 cup chopped red onion
1/2 red bell pepper, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons olive oil
4 6-ounce tuna steaks (about 1 inch thick)
Vegetable oil

Steps:

Mix first 6 ingredients in medium bowl. Season with salt and pepper.
Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just opaque in center, about 4 minutes per side.
Divide mango salad among 4 plates. Top with tuna and serve.

MEXICAN GREEN SALAD

Mexican Green Salad image

"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon salsa
1-1/2 teaspoons taco seasoning
3/4 teaspoon white wine vinegar
1/2 teaspoon minced fresh cilantro
1/8 to 1/4 teaspoon dried minced onion
3 cups torn romaine
1/2 cup chopped fresh tomato
1/4 cup shredded cheddar cheese
1/4 cup cubed avocado
1/4 cup crushed tortilla chips

Steps:

In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.

Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

GRANDS TUNA AND GREEN CHILE MELT

Grands Tuna and Green Chile Melt image

I love tuna melts and I love Green Chiles so this recipe sounds like it was meant for me. This recipe won $10,000 in the 42nd Pillsbury Bake Off .

Provided by cookiedog

Categories Lunch/Snacks

Time 40m

Yield 8 open-faced sandwiches

Number Of Ingredients 14

Ingredients

1 (16 1/3 ounce) can homestyle refrigerated reduced-fat buttermilk biscuits (16.3 oz. can "Grands" These are the large ones)
1 egg yolk
1/4 teaspoon water
1 tablespoon sesame seeds
1/3 cup reduced-fat mayonnaise or 1/3 cup salad dressing
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cajun seasoning
1 (4 1/2 ounce) can chopped green chilies
2 (6 ounce) cans albacore tuna in water, drained
2 cups shredded reduced-fat cheddar cheese (8 oz)
chopped tomato, if desired
shredded lettuce, if desired

Steps:

Heat oven to 350°F Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits; place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inch-diameter glass or with fingers, press biscuits into 3 1/2-inch rounds with 1/4-inch rim around outer edge.
In small bowl, beat egg yolk and water with fork until well blended. Brush over tops and sides of biscuits. Sprinkle each with sesame seed. Bake 13 to 17 minutes or until golden brown.
Meanwhile, in medium bowl, mix mayonnaise, cilantro, salt, pepper, Cajun seasoning and green chiles. Stir in tuna; set aside.
Set oven control to broil. Spoon about 1/4 cup tuna mixture into indentation in each biscuit; sprinkle each with 1/4 cup cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Carefully remove biscuits from cookie sheet. Garnish with tomato and lettuce.

Nutrition Facts : Calories 258.4, Fat 8.3, SaturatedFat 1.8, Cholesterol 43, Sodium 857.6, Carbohydrate 30.3, Fiber 1.3, Sugar 5.3, Protein 15.3

TUNA SALAD WITH HOT AND SWEET PEPPERS

Tuna Salad With Hot and Sweet Peppers image

Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.

Provided by Genevieve Ko

Categories dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 red, orange or yellow bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 1/2 tablespoons sherry or red wine vinegar
Salt and black pepper
2 celery stalks
2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
1/4 cup fresh flat-leaf parsley leaves, coarsely chopped

Steps:

Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

WORLD'S BEST GREEN CHILI

World's Best Green Chili image

I got this recipe from the guy giving out free sample tastes at Sam's. It's very good, but it makes alot of chili (3 gal). It was easy to half though

Provided by Wapiti

Categories Pork

Time 1h15m

Yield 3 gallons, 21 serving(s)

Number Of Ingredients 15

Ingredients

8 lbs cubed lean pork
6 slices bacon
28 ounces diced tomatoes
28 ounces green chilies
1 1/2 gallons chicken broth
4 ounces chopped jalapenos (hot)
3/4 teaspoon ground cumin
3/4 teaspoon granulated garlic
3/4 teaspoon paprika
3/4 teaspoon oregano
3/4 teaspoon basil
3/4 teaspoon parsley
3/4 teaspoon salt
3/4 teaspoon white pepper
3/4 teaspoon cayenne pepper

Steps:

Start chicken broth in a large pot, (to a slow simmer).
Brown bacon, save grease (make a bacon sandwich).
Brown cubed pork in bacon grease, add enough flour to absorb grease, and lightly brown flour.
Add pork to simmering chicken broth, whisk vigorously (to avoid lumps).
simmer for 45 minutes.
Add rest of the ingredients,and simmer for another 45 minutes.
Serve with warm tortillas.