Hatch Chile Tuna Salad

Hatch Chile Tuna Salad


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


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!All recipes, text and photographs on Coconut & Lime are the original creations and property of Rachel Rappaport (coconutlimeblog@gmail.com) and are for personal, nonprofit use only. Do not post or publish anything from this site without written permission from the author.

Read the whole article on Coconut & Lime