All of you should be happy when you find a great recipe for tuna salad. The family loves this tuna salad dish since it’s so good. It has a ton of flavor and is loaded with pantry essential goodies. A few of the ingredients that add a little spice include jalapeños, shallot, celery, dijon mustard, capers, sweet relish, and fresh dill. It tastes so good that you may eat it with crackers or in many more delicious ways!
However, how many of you adore tuna salad? I’ll be honest: I didn’t truly let myself to experience its charm until I was an adult. Sincerely, I’ve always thought of tuna salad as being for the underprivileged, lol! Though, given that it was always the preferred after-school snack, I believe such immature mindset just dates back to my early years. Today, it’s one of my faves and a surprisingly underappreciated retro lunch nibble or snack. I’m overjoyed to be sharing this!
The Best Recipe for Tuna Salad
Indeed, this tuna salad dish is the best—I say that with a little more zing—because it is simply that good. Idc idc, those are the facts 😤. But hear me out: you have to try this one if you love a fantastic tuna salad moment. There’s lots of flavor, a hint of spice, great crunch, and juicy tuna in this dish. There are savory, salty, briny, and sweet elements present, creating a lovely contrast in flavor. It’s really tasty, light and fresh, and very simple to make!
Highlights of the BBR Tuna Salad Recipe
- Simple and freshYes, tuna salad is quite simple to make, but we really enjoy it when it’s handmade and fresh. Argue with someone else; it just tastes a whole lot better and hits harder. Joking aside, the recipe’s ingredient list is light and fresh, and you probably already have the ingredients in your cupboard or refrigerator.
- A taste MEGATRONI get depressed when I eat bland tuna salad, oof. Friends, don’t worry—that’s not what’s happening here. The tastes and textures in this tuna salad dish are nicely balanced and have a gospel choir-like quality. Believe me when I say that they are striking exactly where you would like them to.
- Make-ahead and meal prep objectives As previously said, having tuna salad on hand is essential for solving mid-afternoon snack/lunch dilemmas. Yes, it’s the ideal accompaniment to some fruit, crackers, or perhaps a little sandwich.
What You’ll Need For This Recipe
- Yellowfin tuna from a can is what I use for my tuna salad. It is regarded as a sustainable wild-caught kind of tuna. For a better taste and texture, I also suggest buying canned tuna that is packaged in olive oil.
- Heat is added to the mixture by the jalapeño.
- Shallot: Shallots have a lovely, subtle sweetness to them.
- Celery: To offer extra texture and a pleasant crunch.
- In my humble view, mayonnaise is a basic ingredient that gives a great tuna salad dish a rich, acidic creaminess. It’s an absolutely unparalleled binder, but if you’re allergic to mayo, you might try plain yogurt instead.
- Dijon mustard: Dijon forever, it delivers a zesty, well-rounded taste!
- Capers: Here, a burst of briny, salty capers is like a chef’s kiss.
- Sweet relish: This condiment gives the tuna salad a hint of zest, crunch, and crispness while delivering a sweet and tart taste.
- Garlic: Yum, that garlic has to be on hand.
- Fresh dill: delicious, herbaceous burst of taste Do you dislike dill? It works just well if you substitute thinly sliced green onions or chopped chives.
- You are already aware of the bright and zesty aromas of lemon in lemon zest and lemon juice.
How To Make Homemade Tuna Salad:
- Place the drained tuna, diced jalapeño, shallot, celery, capers, sweet relish, dijon mustard, mayonnaise, freshly chopped dill, lemon zest, lemon juice, and salt & pepper to taste in a bowl. Mix the ingredients carefully to fully incorporate them. If needed, add extra salt or pepper after tasting.
- Place the bowl in the refrigerator for a minimum of half an hour after covering it. This allows the flavors in the tuna salad to develop and settle.
- Serve the tuna salad raw with your preferred crackers and/or fresh fruit, or create a tuna melt sandwich. Have fun!
⇐ How simple is it to combine all the components and mix them? But it’s the marinating of the ingredients in the tuna salad that makes all the difference. A flavorful and vibrant toons salad is the result of all the components hanging around and getting to know one another! 🐅
Tuna Salad Modifications & Tailoring
- Do you dislike mayo? Not to worry, you can simply swap out the mayonnaise with your preferred plain yogurt (Greek yogurt is suggested) in a 1:1 ratio.
- Extra additions. For a nutty taste, add some chopped pecans or walnuts. Freshly sliced apples or cranberries would lend a cool, delicious touch. Remember that you may need to modify the mayonnaise or binder to make room for more mix-ins!
- Additives. Try adding some paprika, sumac, or curry powder to the tuna salad—or any other favorite spice blend—if you’re feeling particularly spicier.
Is Tuna Salad Healthy?
Sure, The nutrient-rich meal tuna is loaded with heart-healthy omega 3 fatty acids and protein. Furthermore, tuna salad is unquestionably a satisfying snack that you may have without experiencing the dreaded ick after a hearty dinner. Haha!
Remainings & Preserving Tuna Salad
Store the tuna salad in the refrigerator by placing it in an airtight container. You should know that I like these deli cartons for almost anything! This dish calls for fish and mayonnaise, thus it must always be refrigerated or cooled to ensure food safety. It can be refrigerated for three to four days.
Pairings & What Goes With Tuna Salad
- Cook a melt of tuna! Our favorite method is to spread it on a thick piece of buttered sourdough, top it with slices of cheddar cheese and jalapeño, and serve it open-faced. It tastes so wonderful! 😛
- Classic sandwich: Simply put, make it into a sandwich with lettuce, tomato, and/or other sandwich fixings. It tastes great.
- Put together a wrap: Same as above, but using tortillas.
- Enjoy with salad: Put up a salad with your favorite greens!
- Stuff it: Pasta shells, bell peppers, and avocados make excellent containers for tuna salad.
- Serve this tuna salad as a classic dip on a dish or tray alongside a variety of crackers, cheeses, and fruits and vegetables. This choice is great for entertaining guests or when you just have the munchies!
More Delicious Recipes You Might Like
The BEST Tuna Salad You’ll Ever Eat
All of you should be happy when you find a great recipe for tuna salad. The family loves this tuna salad dish since it's so good. It has a ton of flavor and is loaded with pantry essential goodies. A few of the ingredients that add a little spice include jalapeños, shallot, celery, dijon mustard, capers, sweet relish, and fresh dill. It tastes so good that you may eat it with crackers or in many more delicious ways!
- 2 5-ounce cans yellowfin tuna, drained (canned tuna packed in olive oil is recommended)
- 1 small jalapeno (deseeded & finely diced)
- 1 medium shallot (finely diced)
- 1 celery stalk (green part only, finely diced)
- ⅓ cup full-fat mayonnaise (can sub plain yogurt)
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon capers (drained)
- 1 tablespoon sweet relish
- 4 cloves of garlic (finely minced or pressed)
- 2 tablespoons fresh chopped dill
- Zest from 1 lemon
- Fresh lemon juice (from ½ of zested lemon)
- Kosher salt & freshly ground black pepper (to taste)
- Combine the drained tuna, chopped jalapeño, shallot, celery, capers, sweet relish, dijon mustard, mayonnaise, freshly chopped dill, lemon zest, lemon juice, and salt & pepper to taste in a medium-sized bowl. Mix the ingredients carefully to fully incorporate them. After tasting the tuna salad, taste it again and add extra salt or pepper as needed.
- Place the bowl in the refrigerator to marinate for at least half an hour after covering it with a lid or plastic wrap. This allows the flavors in the tuna salad to develop and settle.
- Serve the tuna salad raw with your preferred crackers and/or fresh fruit, or create a tuna melt sandwich. Have fun!
- Tuna salad storage instructions: Put the salad in an airtight container and refrigerate. This dish calls for fish and mayonnaise, thus it must always be refrigerated or cooled to ensure food safety. It can be refrigerated for three to four days.
- For best recipe success, please read the blog post & notes.