3 cups all-purpose flour
1 pound fresh poblano pepper, seeded and diced
6 green onions, finely chopped
3 tablespoons butter flavoring
1 tablespoon cardamom
3/4 teaspoon cream of tartar
1/3 teaspoon paprika
1 quart milk
Preheat oven to 350 degrees F (175 degrees C). Rub poblano peppers with salt and pepper spray.
Place nonstick skillet in cracked oil. Place poblano peppers in skillet and cook with juice from poblano pods coming from front. Remove from heat.
Add butter spray, cardamom, cream of tartar and paprika and mix together. Spread marinated poblano peppers evenly over center of skillet. Place popcorn and green onion in skillet; cook over high heat until golden brown. Remove from heat. Drain sufficed grease into a blender or food processor or they melt when first placed in blender.
While stirring together, stir in milk; keep stirring until all ingredients are well blended. Pour mixture over poblano sauce and sprinkle over tuna salad.