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Ingredients
Scale
- 4 5-oz (700 g) canned tuna (in oil or water, drained)
- 1 cup (220 ml) mayonnaise
- 1/3 cup (80 ml) sriracha (or to taste, or use your favorite hot sauce)
- 1/2 cup (60 g) chopped spring onions (about 1–2 spring onions)
- 7 tbsp (40 g) diced pickled jalapeños (about 1/2 cup, you can also use about 3–4 fresh jalapeños instead)
- 3 and 1/2 tsp (15 ml) yellow mustard
- 3 tbsp (45 ml) brine from the pickled jalapeños (or lime or lemon juice)
- 3 tbsp (45 ml) lime juice (or lemon juice)
- 3/4 tsp (2 g) paprika or chili powder (optional)
- salt and pepper (to taste, you might not need salt at all if the ingredients you use already quite a bit of salt! i don't add any, taste before adding salt!)
Instructions
- In a mixing bowl, combine all the ingredients: drained tuna, mayonnaise, sriracha, chopped spring onions, diced pickled jalapeños, yellow mustard, jalapeño brine, lime juice, paprika, salt, and pepper.
- Mix all the ingredients together until well combined and creamy.
- Taste the mixture and adjust the seasoning if necessary before transferring to a serving dish.
- Cover and refrigerate for 3-4 days, allowing the flavors to meld for the best taste.
Notes
For a spicier kick, adjust the amount of sriracha or add more pickled jalapeños.
This salad can be served on its own, in a sandwich, or on crackers for a delightful appetizer.
The salad flavors deepen over time, making it great for meal prep.
- Prep Time: 5 minutes
- Cook Time: NO DATA
- Category: Salad
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 60mg