Tin Roof Tuna Salad With Fresh Salsa


4 cans white albacore tuna in water
1/2 cup diced onion
1/2 cup diced celery
3 pinches of garlic powder
3 pinches of onion powder
2 pinches of salt
2 pinches of black pepper
2 splashes of apple cider vinegar
1 to 1 1/2 cups mayonnaise, depending on your taste


1. In a large mixing bowl break up the tuna with a fork, leaving it in
large chunks.

2. Add the diced onion and celery, and then the rest of the ingredients.
Best if chilled for one hour.a large mixing bowl break up the tuna with a
fork, leaving it in large chunks. Add the diced onion and celery, and then
the rest of the ingredients. Best if chilled for one hour.

The Fresh Salsa:

5 roasted tomatoes (broil or grill until skins are blackened, remove
blackened skins)
2 roasted fresh jalapenos (prepared same as roasted
tomatoes)
1/2 cup diced onion
1/2 cup fresh cilantro
salt to taste
black pepper to taste
squeeze of fresh lime juice


Blend all ingredients in a blender, leaving mixture a bit chunky.

To serve: On a bed of lettuce greens, place a scoop of tuna salad. Drizzle
some of the salsa over tuna.

If desired, add chopped carrots, radishes, or other salad vegetables.

Serves 6


From Jason Sheer, owner of The Tin Roof Restaurant, Nashville, TN