Spicy Tuna Salad
A fusion of albacore tuna, creamy mayo, spicy Dijon, pickled jalapeños, crisp veggies, fiery spices, and blazing hot Tabasco sauce
Servings 4
Calories 323kcal
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
Calories: 323kcal | Carbohydrates: 1g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 737mg | Potassium: 417mg | Fiber: 1g | Sugar: 1g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg