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Ingredients
  • 8 ounces mini penne, elbow, or small shell pasta
  • 1 cup mayonnaise
  • 2 tablespoons juice from jarred jalapenos
  • ½ teaspoon kosher salt, adjust to taste
  • ¼ teaspoon freshly ground black pepper
  • 10 to 12 ounces tuna in water, well-drained
  • 4 ounces cheddar cheese, cut into ¼-inch matchsticks or cubes, about 1 cup
  • ½ cup jarred sliced jalapenos, chopped fine, about ⅓ of a 12-ounce jar
  • ¼ cup thinly sliced green onions or finely chopped red onion
  • 2 tablespoons fresh cilantro or parsley, chopped small
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