15ozwhite albacore tunaI use three 5 oz cans, drained
5tablespoonmayonnaisefor a Paleo-friendly version, use a Paleo-approved mayo
½teaspoondijon mustard
1teaspoonsmoked paprika
¼teaspooncayenne pepper
1tablespoondiced pickled jalapeñosin the jar, drained
2tablespoonfinely diced red onion
½cupfinely diced celery
¼teaspoongarlic salt
Tabascoto taste (I use about a teaspoon)
salt and ground black pepperto 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.