Jalapeno Tuna Salad is a must-have classic recipe for a family dinner, a summer party, or a holiday buffet. The jalapeno's spice gives the salad robust flavors and a kick, making every bite refreshing, addictive, and incredible.
I love making this salad for quick lunches when I need something flavorful but easy(also this Cajun shrimp salad).
I love to pair it with crispy tortilla chips or sometimes stuff it into a wrap when I prefer a satisfying meal.
It's made with mayonnaise, chopped cilantro, lime juice, jalapeno pepper, onion, cucumber, and tomato. The variations are limitless.
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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: We stock it in the kitchen; it is handy for quick dinners.
- Jalapeno. Jalapeno brings a brilliant aroma that covers up the seafood's unique smell.
- Mayo: Coats all the other ingredients well. You can use light, olive oil, or regular mayo. 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 with lemon juice or white wine vinegar.
- Onion: I used yellow onion, but red onions are equally good in this jalapeno tuna salad recipe.
- Cucumber: Provides a satisfying crunch.
How To Make Jalapeno Tuna Salad?
- Finely chop jalapeno (after removing seeds), cucumber, onion, and cilantro. Drain the tuna and set aside.
- Combine tuna, jalapeno, cucumber, onion, cilantro, hot sauce, mayo, and lime juice in a mixing bowl. Mix gently and serve with pasta or as desired.
Recipe Tips & Tricks
- Wear gloves while chopping jalapenos. When they come in contact with the skin, they irritate and leave a burning sensation for a long time. And never touch your face or eyes after handling them.
- Reserve some seeds and the membrane. To meet your requirements, add them to the salad a little at a time later.
- Canned tuna has brine sitting along with tuna meat. Draining the liquid before adding it to the salad is always a good idea.
- Onions and cucumbers release liquid when they sit on the counter for a long time. Hence, it is good to practice chopping them just before making them.
Make-ahead Ideas
- When planning for a party or for a summer barbeque gathering. Prep all the ingredients by chopping.
- Combine all the liquid ingredients and the cilantro. Seal the container. Keep the vegetables and the tuna in a separate container.
- The ideal way is to combine everything just before serving.
- However, it stays good for up to 1 hour in a moderate climate. So, plan accordingly.
♨️How To Adjust The Heat
The recipe I shared here tastes mildly spicy. I removed the seeds and the membrane entirely and added just the jalapeno's skin. So, the salad inherits all the bright flavors of the pepper but not the heat.
However, you are making it. Hence, you also have complete control over the ingredients and the heat. Add some seeds for the hot version, and leave the membrane for moderate spice.
Contrary to the above question, some may find the salad not spicy. So, reserving the jalapeno seeds while cutting to add heat is always a better practice.
Storage & Reheating
The leftover jalapeño tuna salad can be used to make a tuna salad wrap, tuna salad quesadillas, stuffed bell peppers, and more.
You can refrigerate it for about three days, but it's best when all the ingredients are combined and served immediately. I would not recommend freezing it.
FAQ
The spice level is decided by removing the seeds and membrane. But if you find the salad spicy once you've made it, add more mayo. This could reduce the heat to a certain extent.
The salad can turn runny if it sits on the kitchen counter for long. To prevent this, discard the excess liquid and add some croutons.
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 in the pasta. Get ready to dig in.
If you use fresh tuna, grill or bake it before adding it to the salad.
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
- 3 oz canned tuna drained
- 1 jalapeno seeded and finely chopped
- ¼ cup cucumber finely chopped/ salad vegetables
- ½ onion finely chopped
- 2 tablespoon chopped cilantro
- 1 teaspoon hot sauce
- ¼ cup mayo
- 1 tablespoon lime juice
Instructions
- Drain the tuna and set it to ready.
- Cut the jalapeno and remove the seeds and the membrane. Chop them finely.
- Chop cucumber, onion, cilantro finly.
- In a mixing bowl, add drained tuna meat, jalapeno, cucumber, onion, cilantro, hot sauce, mayo, lime juice.
- Mix them gently to combine the ingredients well with each other.
- Transfer to a serving bowl and serve with pasta or as you prefer.
Notes
- Adjust the heat by controlling how many jalapeño seeds and membrane you include; add more for extra spice.
- Refrigerate leftovers for up to 3 days, but it's best served immediately after mixing.
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!