Hatch Chile Tuna Salad

Ingredients:
2 7-oz cans albacore tuna, drained
1/2 cup diced Fire Roasted Hatch Green Chiles
1/2 red onion, diced
2 stalks celery, diced
1 bunch green onions, diced
2/3 cup mayonnaise
zest of 1 lemon
sea salt
freshly ground black pepper

Directions:
Mix together all the ingredients together in a small bowl. Refrigerate at least 1 hour prior to serving.

My thoughts:

My Southwest ladies who lunch meal also included this yummy tuna salad. I hadn’t made a spicy tuna salad before, and now I am sad I wasted all these years not making hot tuna salad. It was really good as a stuffing for tomatoes if you are into that sort of thing. I know I’m trying to eat as many tomatoes as possible before the season ends!

2 Comments

  1. how long does this last in the fridge?

  2. A few days I guess? Same as any tuna salad.

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