This Southern spicy tuna salad recipe is upgraded with jalapeños, bell pepper, pickles, and red onion. We also added boiled eggs, mayonnaise, and mustard. It’s perfectly seasoned, easy, and delicious! Enjoy it on sandwiches, crackers, or straight out of the bowl.
While visiting my best friend, Bianca, and her husband, Greg, in Texas, I got to try his spicy tuna salad—and y’all, it was so good! I loved it so much that I started making it for lunch every week. Even Marrekus is a fan!
Greg’s original recipe was already amazing, but I made a few tweaks. He uses lemon pepper but I swapped it for garlic salt and added boiled eggs to make it even better.
If you’re looking for a quick and tasty lunch with a little spicy flavor, this one’s for you! Be sure to also check out our Southern potato salad recipe and Salad Supreme pasta salad recipe.
Why you’ll love this recipe
- It’s got the perfect spicy kick.
- The Montreal chicken seasoning and garlic salt make it extra flavorful.
- It’s light, easy to make, and great for lunch.
- Way better than classic tuna salad!
Ingredients
- Tuna (chunk light or albacore tuna)
- Duke’s mayonnaise
- Mustard
- Boiled eggs
- Pickles
- Jalapeños
- Bell pepper (sub with pimentos)
- Red onion
- Crushed red pepper flakes
- Garlic salt
- Montreal chicken seasoning
How to Make Spicy Tuna Salad
Step 1: Drain the cans of tuna and transfer to a medium mixing bowl.
Step 2: Add the chopped pickle, jalapeño, bell pepper, and red onion. Stir to combine.
Step 3: Stir in the mayonnaise and mustard, mixing until everything is evenly coated. Gently fold in the chopped boiled eggs.
Step 4: Season with crushed red pepper flakes, garlic salt, Montreal Chicken Seasoning, and kosher salt. Taste and adjust as needed.
Step 5: Cover and chill for at least 30 minutes to let the flavors meld.
Recipe Tips
- Drain the tuna well – Too much liquid will make it watery. Press it with a fork in the can to remove excess moisture.
- Let it chill – Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled – It tastes best when cold, especially in sandwiches or wraps.
- Keep leftovers fresh – Store in an airtight container in the fridge for up to 3 days. If it smells off, discard.
Best Ways to Serve Tuna Salad
This spicy tuna salad is super versatile! Here are some of the best ways to serve it:
- Sandwich – Pile it onto slices of bread or a croissant for a spicy tuna salad sandwich. Add sliced cheese and melt it into a tuna melt on a griddle.
- Wrap – Roll it up in a tortilla with lettuce and tomato for an easy grab-and-go lunch.
- Crackers – Serve it as a dip with buttery crackers or pita chips for a snack or appetizer.
- Stuffed Avocado – Fill halved avocados with a scoop of tuna salad for a creamy, fresh twist.
- Over a Salad – Serve it on a bed of greens with sliced cucumbers and tomatoes for a light meal.
Storage Instructions
Keep leftover tuna salad in an airtight container in the fridge for up to 3 days.
More Cold Salad Recipes
Salad Supreme Pasta Salad Recipe
Southern Potato Salad
Spicy Tuna Salad Recipe with Jalapeño, Bell Pepper
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- 4 5-ounce cans chunk light tuna in water drained
- 1/4 cup Duke's mayonnaise
- 2 tbsp mustard yellow or Dijon
- 4 boiled eggs roughly chopped
- 1/2 cup dill pickles roughly chopped
- 1 jalapeño chopped (remove seeds for less heat)
- 1/2 cup red bell pepper chopped; alternatively, use pimento peppers
- 1/2 cup red onion chopped
- Pinch of crushed red pepper flakes
- Montreal Chicken Seasoning to taste (be generous!)
- Garlic salt to taste
- Kosher salt to taste
Instructions
- In a large mixing bowl, add the drained tuna, chopped pickle, jalapeño, bell pepper, and red onion. Stir to combine.
- Add the mayonnaise and mustard, mixing until everything is evenly coated.
- Gently fold in the chopped boiled eggs last to keep them from breaking apart too much.
- Season with crushed red pepper flakes, garlic salt, Montreal Chicken Seasoning, and kosher salt. Taste and adjust as needed.
- Cover and chill for at least 30 minutes to let the flavors meld.
- Serve with crackers, on a sandwich, or over a bed of lettuce.
Notes
- Drain the tuna well – Too much liquid will make it watery. Press it with a fork in the can to remove excess moisture.
- Let it chill – Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled – It tastes best when cold, especially in sandwiches or wraps.
- Keep leftovers fresh – Store in an airtight container in the fridge for up to 3 days. If it smells off, discard.
Nutrition
The post Spicy Tuna Salad Recipe with Jalapeño, Bell Pepper appeared first on Cooks with Soul.
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