The Best Tuna Salad Recipe

5 stars (3 reviews)

This is the Best Tuna Salad Recipe because it is chock full of layers of delicious flavor! Super creamy from the mayo, with a tiny hint of spice from the diced jalapenos. I promise you will crave it time-and-time again!

Course lunch

Cuisine American

Keyword tuna, tuna salad

Prep Time 15

Total Time 15

Servings Servings

Calories 253kcal

Author Tamara J.

Equipment

Kirkland Albacore Solid White Tuna in Water - 8 Cans (Total Net Weight 3.5lbs)
MOSFiATA 8" Super Sharp Professional Chef's Knife with Finger Guard and Knife Sharpener, German High Carbon Stainless Steel EN1.4116 with Micarta Handle and Gift Box
Folkulture Serving Spoons or Salad Servers for Modern Kitchen, Stainless Steel Serving Utensils - Spoon and Fork for Serving Salad, 12-inch Cooking Utensils Set with Marble Handle, Pearl White
HANSGO Long Handle Wooden Cooking Mixing Oval Spoons, 6PCS 12 Inch Long Wooden Spoons Wooden Tasting Spoons Large Cooking Spoons
bamfitwell Bamboo Cutting Board with Juice Groove
Meal Prep Stainless Steel Mixing Bowls Set, Home, Refrigerator, and Kitchen Food Storage Organizers | Ecofriendly, Reusable, Heavy Duty By WHYSKO (With Black Lids)

Ingredients

1 can Albacore tuna drained
1/4 cup Onions diced
1 tablespoon Sweet pickle relish
1/2 tablespoon Jalapeno diced (optional but highly recommended)!
1-1.5 cup Mayonnaise
1 teaspoon Yellow mustard
1 teaspoon Black pepper
1/2 teaspoon Ground cumin
Sprinkle of salt optional

Serving Options

2 large Pickles cut lengthwise and middle scooped out
Jalapenos to garnish
Cilantro to garnish

Instructions

Open the can of tuna. Drain the water out of the can by pushing the lid down into the tuna. Press firmly and tilt the can over the sink until all of the water is drained out.
Add the tuna into a medium to large bowl. Dice the onions very finely and add them to the bowl. Next, add the sweet pickle relish.
Cut the jalapeno lengthwise and remove the seeds and membrane (white stringy part). If more heat is desired, leave the seeds and membrane in tact.
Dice the jalapeno very finely and add them to the bowl. Next add the mayonnaise, mustard, black pepper, ground cumin, and salt. Add more mayonnaise if a more "wet" and creamier texture is desired.
Stir all the ingredients together until everything is fully incorporated. Serve immediately or cover with a lid or plastic wrap, and refrigerate up to 3 days.
Serving Options
As pictured here, you can serve the tuna salad in a "pickle boat." It is a delicious, low-carb, keto friendly option.
Simply cut the large pickle in half lengthwise. Remove some of the flesh by scooping it out with a spoon. Add the tuna salad directly into the hollow you created.
Garnish with additional jalapeno and/or chopped cilantro if desired.

Nutrition