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Crunchy, spicy and full of flavor – this is not your average tuna salad recipe! Jalapenos, onion, tomatoes, and celery all feature in this super easy to make recipe!
I love having this hanging out in the fridge ready for quick lunches, or a snack, depending on what I have going on. It keeps in the refrigerator for a few days, so I make a big batch (I double this often) and have it ready for whoever needs it, whenever they need it.
We like things spiced up here in Arizona, and a classic Southwestern combo of flavors is jalapeno/tomato/onion. Add a dash of citrus, and maybe a little fresh cilantro and we’re in business!!
WHY THIS RECIPE WORKS:
This recipe differs from a classic Tuna Salad recipe in that it cuts down on the mayo, and boosts the vegetable content (and doesn’t contain boiled egg, mustard, pickles or relish).
- It is creamy, crunchy and has a touch of spice.
- Made in less than 5 minutes
- Great for making ahead, and packing for lunches or snacks.
THE BEST TUNA FOR MAKING TUNA SALAD
Not all tuna is the same! There are so many kinds of tuna available in the grocery store – but I prefer tuna in water and SOLID (larger, firmer pieces with fewer flakes) versus chunk tuna that comes in smaller pieces. I don’t
The tuna used in this recipe is solid white albacore tuna. I buy it in bulk at my local warehouse store, which makes the price a little easier to bear!
WHAT TO EAT WITH TUNA SALAD
I eat it right out of the container with a fork, but have been known to use crackers, or make tuna salad sandwiches (just put it between 2 slices of bread for fabulous easy lunches.
On top of toasted bread, or over some salad greens is also a great way to eat this!
Love Tuna Melts? Place on toasted buns or bread, top with a slice of cheese and broil until melt-y.
- TUNA – solid white albacore is my favorite for this.
- TOMATO – any tomato will do, I chop up cherry or grape tomatoes, but using Roma tomatoes works just as well.
- CELERY – this brings a really good crunch to the salad.
- ONION – I use red onion and vary the amount depending on what I feel like that day.
- JALAPENO – I remove the seeds from these, but if you like things super spicy – leave them in! Dice them finely so each bite has a little kick.
- MAYONNAISE – this can EASILY be switched out for greek yogurt if you prefer.
- LIME – optional, but goes really well with the other ingredients – brings a delicious freshness. Lemon juice also works, but if you have neither, it’s okay to leave it out.
- SALT & PEPPER – to taste. I typically use about 1/2 tsp kosher salt and a pinch of pepper.
How to make Tuna Salad
Full, printable recipe below – just scroll down to the recipe card!
Open the cans of tuna (I use 2 x 5oz cans) and drain. Chop the onion, celery, tomatoes and jalapeno (small dice for the jalapeno and onions!).
Add to a large mixing bowl, then add the mayonnaise and season with salt/pepper.
Squeeze half of a lime into the salad, and mix well.
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The Best Tuna Salad Ever!
- 10 oz solid white albacore tuna
- 1 cup cherry tomatoes (chopped)
- 1 cup celery (chopped)
- ¼ cup red onion (diced)
- 1 small jalapeno (diced)
- ¼ cup mayonnaise
- 1 Tbs lime juice (juice of half a lime(
- ½ tsp kosher salt
- Pinch black pepper
- Open the cans of tuna (I use 2 x 5oz cans) and drain.
- Chop the onion, celery, tomatoes and jalapeno (small dice for the jalapeno and onions!).
- Add tuna and vegetables to a large bowl, then add the mayonnaise and salt/pepper.
- Squeeze half of a lime into the salad, and mix well.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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