Lucy’s Fiesta Tuna Salad

Serves 6
3 12 oz. cans albacore tuna, drained
3 T. fresh lemon or lime juice
1/2 cup County Fair sweet or dill pickle relish
1/2 cup fresh red bell pepper, small dice
1/2 cup fresh yellow bell pepper, small dice
1/4 cup green onions, thinly sliced
1/4 cup parsley, chopped
1 t. chile powder
salt and pepper to taste

In a medium-sized bowl, mix the tuna with the lemon juice until flaky. Add the rest of the ingredients, mix well, and season to taste. You may chill the salad in the refrigeratorup to 4 hours before serving-any longer and the peppers lose their crunch.