Instructions

• Start by draining the canned tuna real good. You don’t want any extra liquid messing up the texture. Toss it in your mixing bowl and get ready.
• Next, add your half cup of mayonnaise. That’s the base that holds the whole spread together. Don’t be shy to use the spoon to scrape all that mayo goodness out of the jar.
• Sprinkle in the half teaspoon salt and black pepper. Gotta make sure it’s seasoning right from the start cause that’s key for flavor balance.
• Now add your finely chopped red onion and cilantro. Mixing in these fresh bits brings life to the spread. Don’t worry if a few bits stick around, they’re gonna add crunch and zest.
• Drop in your green chili. Start with half and add more if you want to turn up the heat a bit. It’s gonna blend nicely once everything gets mixed.
• Stir in the half teaspoon mustard. This little detail gives a tangy twist that lifts the whole spread. Stir it all up till it’s combined well and you spot no lonely clumps of mayo or herbs.
• Cover the bowl tightly with plastic wrap or lid and pop it in the fridge for at least 30 minutes. That rest time is how all those flavors meld together to make it real tasty. After chilling, scoop it out and serve on crackers, bread, or your fav crunchy veggies.