Easy Tuna Salad
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 in no time, making it perfect for busy weeknights or a last-minute lunch. This recipe for Chipotle Tuna Salad takes the classic tuna salad to the next level by adding some spicy and flavorful ingredients.
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
How to Store
To store Chipotle Tuna Salad, transfer it to an airtight container and refrigerate for up to 3 days. It is important to keep the tuna salad refrigerated to prevent bacterial growth and spoilage. If you are making the tuna salad in advance, it is best to add the chopped parsley just before serving to prevent it from wilting and losing its flavor. You can also add more mayonnaise or lemon juice if the tuna salad seems dry after being stored in the fridge.
How to Make-Ahead
Chipotle Tuna Salad is a great dish to make ahead of time for a quick and easy meal or snack. Here are some tips for making it ahead of time:
- 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.
Nutrition Facts
Easy Tuna Salad
Amount per Serving
Calories
184
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Trans Fat
0.05
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
4
g
Cholesterol
11
mg
4
%
Sodium
531
mg
23
%
Potassium
105
mg
3
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
452
IU
9
%
Vitamin C
13
mg
16
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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