Spicy Tuna Salad Recipe with Jalapeño, Bell Pepper
A delicious and refreshing tuna salad with a spicy kick from jalapeños and a vibrant mix of vegetables.
Equipment
- Large mixing bowl
- Fork
- Refrigerator-safe container
Ingredients
- 4 (5-ounce) cans chunk light tuna in water drained (about 567 grams)
- ¼ cup Duke's mayonnaise (about 60 grams)
- 2 tablespoons mustard (yellow or Dijon) (about 30 grams)
- 4 boiled eggs roughly chopped
- ½ cup dill pickles roughly chopped (about 70 grams)
- 1 jalapeño chopped (remove seeds for less heat)
- ½ cup red bell pepper chopped (about 75 grams); alternatively, use pimento peppers
- ½ cup red onion chopped (about 80 grams)
Instructions
- Start by placing the drained tuna in a large bowl. Break it apart gently with a fork until it is flaky and loose. A good texture is important for a well-rounded salad, so take your time. Be careful not to overwork it; otherwise, it may get mushy.
- Toss in the chopped jalapeño, red bell pepper, and red onion. These fresh additions not only add crunch but also bring vibrant flavor. Mix gently to keep the veggies intact.
- Drizzle in the mayonnaise and mustard, stirring carefully until everything is nicely coated. You want it creamy but not swimming in mayo, so adjust based on your taste. If it seems too runny, consider adding a tad more tuna to balance it out.
- Gently fold in the chopped boiled eggs and dill pickles. You will notice the eggs add a wonderful richness and the pickles introduce a tangy punch. Be cautious here; folding ensures your eggs do not turn into mush.
- Sprinkle in the crushed red pepper flakes, garlic salt, and Montreal Chicken seasoning. Taste as you go; you can always adjust the seasoning. Be careful not to go too heavy on the garlic salt at first.
- Cover the bowl and refrigerate for at least 30 minutes. This time lets the flavors meld beautifully and the salad will be served chilled, making it refreshing.
- Once chilled, serve your tuna salad as a filling for lettuce wraps or on gluten-free crackers. The fresh crunch pairs well with the creamy mixture.
Notes
Keep leftover tuna salad in an airtight container in the fridge for up to 3 days.
Drain the tuna well to avoid a watery salad; press it with a fork in the can to remove excess moisture.
Chill the salad for at least 30 minutes to let the flavors develop.
This salad is best served cold, especially in gluten-free sandwiches or wraps.
Amplify flavor by adding more garlic salt or Montreal seasoning if needed.