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
freshly ground black pepper
Mix together all the ingredients together in a small bowl. Refrigerate at least 1 hour prior to serving.
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!