So, today when I started thinking about what to have for lunch I decided to make Ahi Tuna Salad. Now, I don't think I can ever return to the world of canned tuna salad. Crummy canned tuna, Bah! It just won't be the same. Using the fresh tuna makes the salad ever so much richer and more flavorful.
1. Leftover grilled Ahi tuna (mine worked out to be about 2-1/2 cups)
2. Mayonnaise, to desired consistency (I use Hellman's Light because it's the least gagging of the lite mayos)
4. 2 hard boiled eggs, peeled & chopped
5. 3-4 large stalks of celery, chopped
6. Black Pepper, to taste