Spicy Tuna Salad
This spicy jalapeño tuna salad has a little heat from seasonings and fresh jalapeño. Easy, made with minimal ingredients and high protein.
Servings: 4
Equipment
- mixing bowl
Ingredients
- 7-10 oz canned tuna *see notes
- 1 jalapeño, diced
- 1 Tbsp dried onion
- 1 Tbsp dried garlic
- ½-1 tsp Cayenne pepper *add as you go to taste
- ¼ tsp salt
- ½ tsp black pepper
- ⅓-½ cup mayonnaise
- ¼ cup sweet spicy pickles, chopped or pickle jalapeños
- 3-4 Tbsp sweet spicy pickle juice or jalapeño juice
- 2 tsp cilantro, chopped optional
Instructions
- Gather ingredients. Finely chop the jalapeño and cilantro. * I like to give my canned tuna a little rinse to get the canned water off, this is totally optional! Just be sure the water is completely drained.
- Add all the ingredients into a medium sized bowl and mix well. Add more mayo if needed, this is up to you and your preference. Garnish with a little extra chopped cilantro and enjoy on toasted bread or on it's own!
Notes
-
- If you don't like tuna, use canned salmon or chicken if needed.
- Taste as you go! We are all different and like different spice levels and mayo amounts so please use your best judgment if you want to add more of anything.
- Serve in a sandwich with sliced cucumbers, or eat with a fork as it. You can also use as a dip with crackers or tortilla chips.
- Store in an airtight container for up to four days. I do not recommend freezing this recipe.
Nutrition
Serving: 0.75cup | Calories: 250kcal | Carbohydrates: 3g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 568mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg