Spicy Tuna Salad
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This spicy tuna salad is a zesty twist on a lunchtime classic—packed with protein, a pop of veggies, and just enough kick to wake up your taste buds. It’s easy, fresh, and perfect for lunch on the porch or a light summer supper with crackers.
Ingredients:
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Have it on the table in just 15 minutes. Image source: Jacob Fox/Eating Well
Ingredients:
- 1 medium carrot, finely diced (about ½ cup)
- ½ cup frozen petite peas
- ¼ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 (5-ounce) cans oil-packed tuna, undrained
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 teaspoons minced serrano or jalapeño pepper (adjust to your spice comfort!)
- ⅛ teaspoon salt
- In a small pot, bring water to a lively simmer. Add the diced carrot and cook for 3 minutes. Toss in the peas and cook for another 2 minutes, just until the veggies are tender. Drain and let cool for 5 minutes.
- In a medium bowl, mix the mayonnaise and lemon juice. Add the tuna—oil and all—along with the cilantro and minced pepper. Use a fork to stir it all together, breaking up any big tuna chunks.
- Add in the cooled carrots and peas, sprinkle in the salt, and give everything a good mix until it’s well combined.
- Garnish with extra cilantro, serve chilled or at room temp, and enjoy with crackers, in a sandwich, or straight from the bowl.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
