Spicy Tuna Salad
Make this Spicy Tuna Salad and experience the irresistible fusion of albacore tuna, creamy mayo, spicy Dijon, pickled jalapeños, crisp veggies, fiery spices, and blazing hot Tabasco sauce. It’s perfect served on sliced sandwich bread, a buttery bun, or your favorite salad!
If you love creamy deli-style tuna salad and spicy food, I am about to introduce you to your new favorite tuna salad recipe. This culinary masterpiece combines delicate tuna with a spicy hot blend of ingredients, creating a fiery flavor explosion!
On top of that, this quick and easy spicy tuna salad offers a nutritious and protein-packed option whether you’re looking for a satisfying snack, a main meal, or a crowd-pleasing dish for a light luncheon.
You can serve it as a standalone salad, stuff it into a sandwich, pile it on a brioche bun or gluten-free bun (like I did!), or make yourself a delicious spicy tuna melt. That said, this is a dish you won’t want to miss, so skip the deli counter and make this spicy tuna salad ASAP!
Why you’ll love this recipe
Suppose you enjoyed my tuna egg salad or mayo-free Mediterranean tuna salad. In that case, I’m confident this spicy tuna salad is for you. Here are a few more reasons this is a must-make:
- Made with wholesome, real food ingredients. Canned tuna is a good source of omega-3 fatty acids, the veggies boost the vitamins and minerals, and the mayo adds satiating healthy fats.
- 5-minute protein-packed meal. This simple recipe comes together in just 5 minutes for a nutritious and delicious dish packed with protein and healthy fats to keep you feeling full and satisfied.
- Serving possibilities. Make a tuna fish sandwich, sub, wrap, or add it to a fresh green salad. Read on for a lemon kale option that perfectly complements this salad’s bold flavor.
Chunk Light vs. solid white tuna
When it comes to choosing the best can of tuna, it’s primarily a matter of your personal preferences and sustainability values. So, before we dive into the recipe, here’s an overview of your canned tuna options:
- Chunk light tuna comes from smaller tuna species, like skipjack and yellowfin, so it has a milder flavor, flaky texture, and lower mercury content and is typically the most affordable choice.
- Solid white tuna comes from a large species called albacore tuna. This is a good choice if you prefer a more tuna-steak-like consistency, a firm texture, and a slightly stronger, fresh-tasting fish flavor.
Remember, canned tuna labeled as “pole and line caught,” “troll-caught,” or “sustainably caught” are varieties sourced in an environmentally responsible manner.
Ingredients you’ll need
- White albacore tuna – Both chunk white tuna and solid white tuna are available packed in water or oil. You can use either, just know that tuna packed in water has fewer calories and less fat, whereas tuna packed in oil tastes richer.
- Mayonnaise – For the best results, stick with full-fat classic mayo (like Hellman’s or Dukes), olive oil mayo, or avocado mayo.
- Dijon mustard – It gives the salad a distinct spicy-tangy taste and a pleasant zing.
- Ground spices – Smoked paprika offers subtle smoky notes, while cayenne pepper adds a touch of fiery flavor.
- Pickled jalapeños – The heat, tanginess, and crunch heighten the overall taste and textural complexity.
- Red onion – When finely diced, onion adds a sharp, slightly sweet dimension and a layer of fresh crunch.
- Celery – It adds a mild aromatic sweetness and a second layer of fresh crunch.
- Garlic salt – This adds savory, garlicky goodness. If you don’t have it on hand, substitute fresh minced garlic, garlic granules, or a blend of garlic powder and salt.
- Tabasco sauce – This famous vinegar-based hot sauce offers a unique acidic spiciness. I use about a teaspoon but feel free to use more or less depending on how much heat you can handle.
- Salt and pepper – To taste.
How to make spicy tuna salad
Step 1: Make the dressing. Whisk the mayo, mustard, paprika, cayenne, and garlic salt in a medium-sized bowl until smooth and well-blended.
Step 2: Combine tuna, veggies, and dressing. Add the tuna, pickled jalapeños, celery, and onion to the bowl, and stir until everything is thoroughly incorporated.
Step 3: Adjust flavor to taste. Season the mixture to taste with salt, pepper, and Tabasco, adding a few drops at a time until your preferred heat level is achieved.
Recipe tips
- If the flavor of raw onions is too strong, try soaking them in cold water for a few minutes to mellow out their sharp pungency before adding them to the salad.
- Add a splash of the jalapeño pickling brine for an extra spicy-tangy kick.
- Be cautious with Tabasco, gradually adding a few drops and tasting as you go to ensure the salad reaches the level of spiciness that will make your taste buds sing.
- Place the tuna salad in the fridge for 30 minutes before serving so the dynamic blend of flavors can mingle and melt together.
Variations and serving recommendations
Get creative with serving! Here are some delicious ideas:
- Filling for sandwiches, subs, and wraps. My favorite is spicy tuna salad on a brioche bun with lettuce, tomato, and avocado.
- Creamy dip. You can’t go wrong using crackers, crostini, sliced cucumber, or mini bell peppers as the dippers.
- On top of salads. This tuna salad pairs perfectly with my favorite house salad and this copycat Olive Garden salad.
- Spicy tuna melt. Butter the exterior of two slices of bread, spread the spicy tuna salad evenly in the middle, and place a piece of cheese on top of the tuna. Place the assembled tuna melt under the broiler until the cheese is melted and the bread is toasted.
- Paleo and Whole30-friendly. Make the salad with your favorite paleo/Whole30 mayo, or make my olive oil mayo. Stuff it inside a hollowed-out tomato, avocado, sweet bell pepper, cucumber, or lettuce boats. I love it served over kale leaves that have been massaged with olive oil and fresh lemon juice.
- Low carb and keto-friendly. Massage chopped kale leaves with a squeeze of fresh lemon juice, olive oil, and coarse salt before plopping a big scoop of tuna salad on top. If you have hard-boiled eggs handy, feel free to toss those in as well.
Storing & freezing
Remember, if mayo-based salads are left at room temperature for more than two hours, it is best to discard them. Otherwise, follow these instructions to safely store your leftover tuna salad:
- Storing: Place the salad in a glass or plastic airtight container with a secure lid, and keep it in the refrigerator for 3-4 days.
- Freezing: I wouldn’t recommend freezing this salad because the mayonnaise may separate and become watery as it thaws.
FAQs
To bring the heat and enhance flavor, try experimenting with other spicy ingredients, such as Sriracha, cayenne pepper sauce (like Frank’s Red Hot), fresh jalapeños, horseradish, wasabi, or diced chili peppers. No matter what, remember to taste as you go and adjust the spiciness to your liking.
All in all, tuna salad is healthy because tuna is an excellent source of high-quality protein and omega-3 fatty acids. To make it more nutritious, consider adding more fresh vegetables, using light mayo or Greek yogurt instead of regular mayo, and opt for low-sodium or no-salt-added canned tuna.
Try using an equal amount of Greek yogurt. It creates the same creamy texture and tangy flavor as mayo but with significantly less fat.
More creamy deli salads you’ll love
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Spicy Tuna Salad
Ingredients
- For the Tuna Salad:
- 15 oz white albacore tuna I use three 5 oz cans, drained
- 5 tbsp mayonnaise for a Paleo-friendly version, use a Paleo-approved mayo
- 1/2 tsp dijon mustard
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp diced pickled jalapeños in the jar, drained
- 2 tbsp finely diced red onion
- 1/2 cup finely diced celery
- 1/4 tsp garlic salt
- Tabasco to taste (I use about a teaspoon)
- salt and ground black pepper to taste
Instructions
- In a medium-sized bowl, whisk together the mayo, dijon, smoked paprika, cayenne pepper, and garlic salt until smooth and blended.
- Add the tuna, pickled jalapeños, celery, and onion. Stir until mixed.
- Add Tabasco, to taste (I use about a teaspoon), and additional salt and pepper. Add Tabasco, a few drops at a time, and taste as you go to get your perfect amount of heat.
Notes
- If the flavor of raw onions is too strong, try soaking them in cold water for a few minutes to mellow out their sharp pungency before adding them to the salad.
- Add a splash of the jalapeño pickling brine for an extra spicy-tangy kick.
- Be cautious with Tabasco, gradually adding a few drops and tasting as you go to ensure the salad reaches the level of spiciness that will make your taste buds sing.
- Place the tuna salad in the fridge for 30 minutes before serving so the dynamic blend of flavors can mingle and melt together.
Nutrition
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YUM! š My mouth is so into this, it wants to make out with the TUNA! BAHH HA HAH! Was that weird?
Lol, maybe a little but that’s ok…:) Glad you love it!!