Tuna salad is a classic recipe that has been a favorite of many for generations. It is a quick and easy dish that can be prepared quickly, perfect for busy weeknights or last-minute lunches.
This recipe for Chipotle Tuna Salad takes the classic tuna salad to the next level by adding spicy and flavorful ingredients.
This tuna salad recipe features canned chunk white tuna, mayonnaise, chipotle peppers, roasted red bell pepper, celery, scallions, lemon juice, Dijon mustard, cucumber, parsley, salt, and pepper.
Combining these ingredients creates a delicious and satisfying tuna salad that is perfect for any occasion.
Chipotle peppers in this recipe add a smoky and spicy flavor to the tuna salad, making it stand out from other traditional tuna salads.
Additionally, the roasted red bell pepper, celery, scallions, and cucumber add texture and crunch to the dish, making it more satisfying and enjoyable.
This recipe is perfect for those looking for a quick and easy meal that is also healthy and delicious.
It is also a great option for those who want to add some variety to their tuna salad routine. Plus, it can be easily customized to suit different tastes and preferences.
For more tuna-inspired recipes, check out our Tuna Sandwich, Tuna Pasta Casserole, and Tuna Empanadas.
How to Make Tuna Salad
Note: The full instructions are provided in the recipe card below.
Drain the cans of tuna and flake the tuna with a fork into a mixing bowl.
Use a paper towel or fine mesh strainer to pat the tuna dry.
Add the mayonnaise, roasted red bell pepper, celery, scallions, lemon juice, Dijon mustard, cucumber, diced chipotle peppers, and sauce.
Mix everything until well combined. Add the chopped parsley, salt, and pepper, and stir again. Taste the tuna salad and adjust the seasoning as needed.
Add more salt, pepper, or lemon juice to taste. Serve the tuna salad immediately or chill it in the refrigerator for an hour or two to let the flavors meld together.
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Recipe
Easy Tuna Salad
Ingredients
- 4 (5-ounce) cans chunk white tuna packed in water
- ⅔ cup mayonnaise , best quality, such as Hellmann's or Duke's
- 2 chipotle peppers from a can , finely diced, plus 1 to 2 tablespoons of the sauce
- ½ cup Roasted Red Bell Pepper , such as Mezzeta Brand, finely diced
- 2 ribs celery , finely sliced or diced
- 3 scallions , light and dark green parts, thinly sliced, or 1 small red or yellow onion finely diced
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1-½ tablespoons Dijon mustard
- ½ English cucumber , seeded and cut into small cubes or 2 tablespoons sweet pickle relish
- ⅓ cup finely chopped flat-leaf parsley
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Drain the cans of tuna and flake the tuna with a fork into a mixing bowl. Use a paper towel or fine mesh strainer to pat the tuna dry.
- Add the mayonnaise, roasted red bell pepper, celery, scallions, lemon juice, Dijon mustard, cucumber, diced chipotle peppers, and sauce. Mix everything together until well combined.
- Add the chopped parsley, salt, and pepper, and stir again. Taste the tuna salad and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to taste. Serve the tuna salad right away or chill it in the refrigerator for an hour or two to let the flavors meld together.
Notes
- Prep the ingredients: Start by prepping all the ingredients and storing them in separate containers in the fridge. Drain and flake the canned tuna, chop the celery, scallions or onion, and roasted red bell pepper, and seed and dice the cucumber. This will make it easier to assemble the tuna salad later on.
- Mix the tuna salad: When you're ready to make the tuna salad, mix all the ingredients in a large mixing bowl until well combined. Adjust the seasoning as needed, adding more salt, pepper, or lemon juice to taste.
- Store the tuna salad: Transfer the tuna salad to an airtight container and refrigerate for up to 3 days. You can also divide the tuna salad into portions in small containers or jars for easy grab-and-go meals or snacks.
- Add fresh herbs: Just before serving, add the chopped parsley to the tuna salad and mix well. This will prevent the herbs from wilting and losing their flavor.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
