5 oz can of solid white tuna (or 5 oz. of any grilled fish)
1/2 c. chopped onion
1/2 c. chopped celery (with leaves)
1/4 c. Suan’s® Scotch Bonnet Pepper Relish
1 T. sour cream
1 T. mayonaise
1/2 t. sugar
1/3 t. curry powder (optional)
2 hard boiled eggs, cubed

In bowl, flake fish with a fork. Add onion, celery and Suan’s® Scotch Bonnet Pepper Relish. Mix together sour cream, mayonaise and curry powder. Lightly toss with boiled eggs and fish mixture.

Tasteful tip:This is a great recipe for any kind of leftover grilled fish. the seasoning adds to the flavor! You also can dress up this recipe by serving it in a stuffed tomato. Cut out tomato core, fill with salad and serve on lettuce leaf.