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TIN ROOF TUNA SALAD with FRESH SALSA

from Jason Sheer, owner of The Tin Roof Restaurant, Nashville, TN
For the Tuna Salad:
Ingredients:
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 ½  cups mayonnaise, depending on your taste
 
Directions:

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.
 
For the Fresh Salsa:
Ingredients:
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
Directions:

1.  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