Elote Tuna Salad

Ingredients

• 1 cup dry elbow macaroni
• 1 Tbsp unsalted butter
• 3 cups fresh corn, from about 4 ears (you can also use frozen)
• 9-10 oz. Portofino Tuna
• 2 cups chopped red or rainbow chard (you can also use kale or spinach)
• ⅓ cup diced red onion
• ¼ diced jalapeño (from 1 jalapeño pepper)
• 1 ½ tsp finely chopped cilantro, plus more for topping
• ⅓ cup crumbled cotija cheese or queso blanco, plus more for topping
• ⅓ Tbsp regular or light mayonnaise
• 1 tsp chili powder
• ½ tsp cayenne
• 2 Tbsp freshly squeezed lime juice

Instructions

• Bring medium saucepan of lightly salted water to a boil. Once boiling, add elbow macaroni and cook until al dente. Drain and cool.
• In the meantime, add butter to a non-stick grill pan or frying pan. Once melted, add corn kernels in and let cook for about 4 minutes before stirring. Let sit for another 4 minutes and stir again. Repeat a couple more times until the corn is nicely charred. Remove corn to a large bowl and let cool a bit.
• Once corn is cooled, add tuna, chopped chard, cooled macaroni, onion, jalapeño, cilantro, and cotija cheese to the bowl.
• In a separate small bowl, stir together mayonnaise, chili powder, cayenne, and freshly squeezed lime juice.
• Pour dressing mixture over corn and toss well to combine. Serve salad in individual bowls and top with additional cheese and cilantro.