Jalapeno Tuna Salad is a fresh twist on a classic tuna salad-perfect for quick lunches, summer parties, or casual family dinners. The jalapeno's spice gives the salad robust flavors and a kick, making every bite refreshing and satisfying.
This salad is my go-to for busy days when I want flavor without fuss (same reason I adore my Cajun shrimp salad).
Sometimes I just set it out with tortilla chips for everyone to snack on, and other times I roll it into a wrap for a no-mess, satisfying lunch.
Flaky tuna that's coated with creamy mayo and infused with fresh jalapeno flavors makes this a delicious meal for busy lunches or weeknight dinners. Additionally, this is a low-effort and straightforward recipe.
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Why You'll Love This Recipe
⭐️Seafood salad with ease.
⭐️Budget-friendly.
⭐️Quick & straightforward salad ready in less than 10 minutes.
Ingredients
- Canned tuna: I always keep canned tuna in the kitchen-it's so handy for making quick, satisfying dinners.
- Jalapeno: With its fresh aroma and gentle heat, jalapeño balances the tuna beautifully.
- Onion: I used a yellow onion, but red onions are equally good in this jalapeno tuna salad recipe.
- Cucumber: Provides a satisfying crunch.
- Tomatoes: I've used cherry tomatoes; feel free to use plum or grape tomatoes.
- Mayo: Coat all the other ingredients well. You can use light olive oil or regular mayonnaise. I used light mayo here.
- Cilantro: To me, cilantro and jalapeno are inseparable. Not in this recipe. Toss minced cilantro wherever you use jalapeno. The results are the perfect winner. A small amount can bring in a lot more fragrance.
- Hot sauce: I used regular hot sauce, but you may substitute sriracha or any other nonsweet hot sauce.
- Lime juice: You can substitute lime juice with lemon juice or white wine vinegar.
How To Make Jalapeno Tuna Salad?
- Finely chop jalapeno (after removing seeds), cucumber, onion, tomatoes, and cilantro. Drain the tuna and set aside.
- Combine tuna, jalapeno, cucumber, onion, tomatoes, cilantro, hot sauce, mayo, lime juice, salt, and pepper in a mixing bowl. Mix gently and serve with pasta or as desired.
Pro Tips
- Canned tuna usually comes packed in brine or water, so be sure to drain it well before mixing-otherwise your salad will turn watery.
- For the best flavor, cover and chill the salad for 15-20 minutes before serving.
♨️How To Adjust The Heat
- This jalapeno tuna salad has a mild to moderate heat level (depending on how you add it to the recipe).
- Wear gloves while chopping jalapenos. When they come into contact with the skin, they irritate and leave a burning sensation for an extended period. And never touch your face or eyes after handling them.
- Remove and reserve some jalapeno seeds and the membrane. You can add them to the salad a little at a time until it matches your heat tolerance.
Storage & Reheating
- I'll never get bored with the leftovers. I'll turn this tuna salad into a wrap, a cheesy quesadilla, or stuff it into peppers for tomorrow's lunch.
- This salad stays fresh in the refrigerator for up to three days, but it tastes best when served right after mixing. Freezing isn't recommended.
FAQ
You can top it with a burger or sandwich, toss it in pasta salad, or serve it in a pinch bowl with chips. This spicy tuna salad recipe is excellent for tossing with the pasta. Get ready to dig in.
If you use fresh tuna, grill or bake it before adding it to the salad.
Definitely. Greek yogurt, mashed avocado, or even a little sour cream work great as creamy substitutes.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Tuna Salad
Ingredients
- 5 oz canned tuna drained
- 1 jalapeño
- ¼ cup cucumber
- ½ onion (red or white onion works)
- ½ cup tomatoes
- 2 tablespoon fresh cilantro
- 1 teaspoon hot sauce
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- ¼ teaspoon salt adjust to taste
- ½ teaspoon ground black pepper adjust to taste
Instructions
- Drain the canned tuna well and set aside.
- Finely chop jalapeño (remove seeds and membrane for mild heat).
- Chop cucumber, onion, tomato, and cilantro.
- In a mixing bowl, combine tuna, jalapeño, cucumber, onion, tomato, cilantro, hot sauce, mayo, and lime juice.
- Mix gently until well combined. Taste and adjust seasoning with salt and pepper.
- Serve immediately, or cover and chill for 15-20 minutes before serving for best flavor.
Notes
- Control spice by removing seeds and membrane for mild heat; add some back for moderate or hot versions.
- Always drain canned tuna thoroughly to avoid excess liquid.
- Best served fresh, but leftovers can be refrigerated for up to 3 days. This salad does not freeze well.
- Swap lime juice with lemon juice or white wine vinegar; try sriracha or any non-sweet hot sauce instead of regular hot sauce.
- You can use this jalapeno tuna salad in wraps, quesadillas, or on sandwiches and pasta.
Tayler says
I had this tuna salad for lunch today and it was delicious! It had the perfect kick!
Beth says
This is one of the best tuna salad recipes I've ever made. I love how creamy it is, and that kick of heat and "green" flavor from the jalapenos is so perfect in it!