Roasted Poblano Potato Salad with Tuna

• 1-2 fresh poblano chiles (the amount depends on your love of heat)
• 4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, each cut into 1/2-inch pieces
• Salt
• 1/3 c vegetable or olive oil
• 1 medium red onion, sliced 1/4-inch thick
• 3 T mild vinegar (I recommend seasoned rice vinegar)
• 1 tsp crumbled dried oregano, preferably Mexican
• 1/2 tsp ground black pepper
• One 7-oz can or pouch cooked tuna, drained if canned
• 1/2 c chopped cilantro
• chopped Little Gem, Romaine, Boston/butterhead or Bibb lettuce, for serving

1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for the open flame, about 10 minutes for a broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable.

Meanwhile, scoop the potatoes into a microwaveable bowl. Sprinkle with a teaspoon of salt and toss. Cover with plastic wrap and microwave on high for 4 to 5 minutes, until completely tender. Leave covered.

3. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove  bits of skin and seeds. Cut into 1/4″ wide strips – each about 1″-2″ long.

4. Heat the oil in a large (10-inch) skillet over medium-high. Add the onion and cook, stirring frequently, until richly golden but still crunchy, 4 to 5 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and poblano strips. Stir well, then pour the  mixture over the warm potatoes. Let cool to room temperature, then gently stir in the tuna and cilantro. Taste, and add a little more salt, if needed.

5. Arrange the lettuce leaves on dinner plates. Spoon a portion of the salad mixture down or into the center of the leaves. Drizzle any dressing that’s collected at the bottom of the bowl over the greens, and serve.