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!
Yield: 6
Materials
- 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
Instructions
- 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!
Notes
- 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.