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Tuna Salad with Kumquat and Jalapeño


1 tablespoon good quality extra virgin olive oil
4 kumquats, thinly sliced crosswise
1 small jalapeño chile, stemmed, seeded, and minced
1 5-ounce can tuna (packed in water), drained
Zest and juice of half a lemon (like seedless lemon)
1 tablespoon Italian parsley, chopped
Salt and pepper, to taste
Salad greens and/or crackers


In small saucepan, heat olive oil. Add kumquat slices and minced jalapeño, to taste. Cook a few minutes, until jalapeño is soft. Set aside to cool.

In mixing bowl, break up tuna into small pieces with fork. Add lemon zest, juice, and parsley. Add olive oil, kumquat, and jalapeño mixture. Mix well, then serve with salad greens and/or crackers.

Source: Frieda’s Inc.