Ranch Tuna and Potato Salad with Roasted Jalapenos

Ingredients

• 0.5 tsp pepper black
• 1 tsp mexican oregano dried
• 4  jalapeão peppers deveined peeled seeded sliced
• 2  plum tomatoes quartered
• 1 lb warm new potatoes cooked quartered
• 0.3 cup classic ranch dressing kraft
• 0.5 cup onions red chopped
• 1.5 cups romaine lettuce shredded
• 7 oz tuna in water light chunk flaked drained canned

Equipment

• bowl

Directions

1. Combine first 5 ingredients in medium bowl. Stir in jalapeo peppers.
2. Add warm potatoes; gently stir to combine. Cool.
3. Place lettuce on platter; top with potato mixture and tomatoes.