Tuna with Potatoes and Olives Recipe

Ingredients

• 1 lb red potatoes, cut in fourths (if too big, cut in 1-inch cubes)
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 cans (14.5 oz each) petite diced tomatoes, undrained
• 4 cans (5 oz each) tuna in water or oil*, drained
• 1 cup stuffed green olives with pimientos
• 2 to 3 sliced jalapeños or 8 to 12 rajas (from 7.7-oz can), chopped
• 2 tablespoons pickled sauce from jalapeños (salmuera)
• 1/2 teaspoon salt
• Cooked white rice, if desired