Jalapeno Tuna Salad
Jalapeño tuna salad made with mayo, cilantro & lime. Easy, budget-friendly, ready in 10 mins, with tips to adjust heat & store leftovers.
Servings 4 Servings
Calories 136kcal
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.
Nutrition
Calories: 136kcal | Carbohydrates: 2g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 339mg | Potassium: 115mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 1mg