Classic Tuna Salad with a Kick

If you want a tuna salad recipe that makes your family stand around the bowl with a box of crackers, this is it.

This Classic Tuna Salad with a Kick starts with three cans of tuna, a whole jar of dill relish, jalapeño, onion, cheddar cheese and fresh cilantro. Then I add mayo, mustard, fajita seasoning and Cajun seasoning to pull everything together.

It is creamy, tangy, a little spicy and packed with flavor. And because this recipe makes a good-sized batch, it is perfect for easy lunches all week.

Just make sure you save enough for a tuna melt. That might actually be the best part.

Why You'll Love This Tuna Salad

There are a million ways to make tuna salad, but I wanted this one to have a little more going on.

The whole jar of dill relish is one of the things that makes it different. You get that tangy pickle flavor in every bite, and the jalapeño adds just enough heat to keep things interesting.

Then there is the cheese.

Because cheese belongs in tuna salad.

The combination of cheddar, dill relish, jalapeño, onion and cilantro gives this tuna salad tons of flavor and texture without making it complicated.

And the best part? No cooking required.

Open the cans, chop a few things, stir it all together and lunch is done.

What Makes This Tuna Salad Different?

A Whole Jar of Dill Relish

I know. It sounds like a lot.

It is.

And that is exactly why it is so good.

Instead of adding a spoonful of relish and hoping you get a little pickle flavor here and there, this recipe uses a whole jar. The relish gives the tuna salad plenty of tang and keeps every bite flavorful.

Jalapeño Adds Just Enough Heat

The jalapeño does not turn this into a super spicy tuna salad. It just gives the classic flavors a little kick.

If you love heat, leave some of the seeds in. If you want a milder tuna salad, remove the seeds and membranes before chopping.

Cheese Belongs in Tuna Salad

If you have never added shredded cheddar to tuna salad, you are going to wonder why you waited.

It adds richness and a little texture, and it makes this tuna salad especially good when you turn it into a tuna melt.

Don't Skip the Cilantro

Fresh chopped cilantro adds a little brightness that balances all of the creamy, savory ingredients.

It is a small addition, but you notice it.

Ingredients You'll Need

You only need a handful of simple ingredients for this easy tuna salad recipe:

• 3 cans tuna, drained
• Dill relish
• Jalapeño
• Onion
• Cheddar cheese
• Fresh cilantro
• Mayonnaise
• Yellow mustard
• Fajita seasoning
• Cajun seasoning

I use canned tuna because this is supposed to be an easy lunch recipe, not a project. Drain it really well before mixing so your tuna salad stays creamy instead of watery.

And if you know me, you already know I am reaching for Duke's mayonnaise. The tanginess works especially well with the dill relish and mustard.

How to Make Tuna Salad

This is one of those recipes where the hardest part is chopping the vegetables.

Start by draining your tuna really well and adding it to a large bowl. Break it apart with a fork.

Add your finely diced onion and jalapeño, then add the dill relish, shredded cheddar and chopped cilantro.

Next, add the mayonnaise, mustard, fajita seasoning and Cajun seasoning.

Stir everything together until it is creamy and well combined.

Give it a taste and adjust the mayonnaise or seasonings if you like.

That is it.

You can eat it immediately, but I actually like it even better after it has had some time in the refrigerator. The flavors have a chance to come together, and it makes the perfect make-ahead lunch.

How to Serve Tuna Salad

There is absolutely nothing wrong with standing at the counter eating this tuna salad straight out of the bowl with crackers.

In fact, I highly recommend it.

But you have options.

Serve It With Crackers

This is my favorite way to eat it when I am making a quick lunch or need something easy to put out for people.

Put the tuna salad in a bowl, surround it with crackers and let everyone help themselves.

It is also a great addition to a casual appetizer spread or game day table.

If you are putting together a bigger spread, my Famous Deli-Style Chicken Salad is another make-ahead favorite that is perfect with crackers, croissants or sandwiches. It has been a family favorite for more than 20 years, so I figure if you like this tuna salad, you should probably know about that one too.

Make a Tuna Salad Sandwich

Pile it onto toasted bread, add some lettuce and you have an easy lunch that takes about five minutes to put together.

Make a Tuna Melt

Please make the tuna melt.

This might actually be my favorite way to eat this recipe.

Spread the tuna salad onto bread, add extra cheddar cheese and cook it in a skillet until the bread is golden and crispy and the cheese is melted.

The warm, crispy bread with the creamy tuna salad is ridiculously good.

And now you know why I always tell you to save some.

If You Love a Good Make-Ahead Salad...

If you love having something in the refrigerator that can pull double duty for lunches, sandwiches and entertaining, you have to try my Famous Deli-Style Chicken Salad.

It is made with roasted chicken, celery, onion, bread and butter pickles, Duke's mayonnaise and yellow mustard, and the chicken gets shredded while it is still warm for that signature deli-style texture.

For a potluck or cookout, pair this tuna salad with my Classic Macaroni Salad or Crispy Potato Salad. Both are great make-ahead sides that fit right into the same easy, casual menu.

And if you are putting together a larger appetizer spread, my Famous Deviled Eggs and Marinated Castelvetrano Olives are easy additions that can be made ahead. The olives take about 10 minutes to put together and are especially good for casual entertaining.

Can I Make Tuna Salad Ahead of Time?

Absolutely.

That is one of the reasons I love making a big batch.

Store the tuna salad in an airtight container in the refrigerator and use it for lunches throughout the week.

The flavor actually improves after it has had a little time to chill, so this is a great make-ahead lunch recipe.

What to Serve With Tuna Salad

If you are turning this into a full lunch spread, you can keep things really simple.

Serve it with crackers and fresh vegetables like celery, carrots or cucumber.

For a picnic, potluck or cookout, add a classic side like macaroni salad or potato salad, then throw in a plate of deviled eggs.

That is pretty much my definition of an easy spread that people actually want to eat.

And if you are entertaining, a bowl of Marinated Castelvetrano Olives is an easy way to add something a little salty and savory to the table.

Tips for the Best Tuna Salad

Drain the tuna well. This is probably the most important tip. Extra liquid will make your tuna salad watery.

Finely dice the onion and jalapeño. You want those flavors distributed throughout the salad instead of getting one giant bite of onion.

Do not be shy with the relish. The whole jar is intentional. It gives the tuna salad that tangy flavor that makes people keep going back for another cracker.

Let it chill. You can absolutely eat it right away, but giving it some time in the refrigerator lets all those flavors come together.

Save some for a tuna melt. I know I have said it already. I am saying it again because it is important.

Frequently Asked Questions

Can I use a different type of tuna?

Yes. Use your favorite canned tuna. Just make sure you drain it well before adding it to the bowl.

Can I make this tuna salad less spicy?

Absolutely. Remove the seeds and membranes from the jalapeño for a milder version. You can also reduce the Cajun seasoning.

Can I leave out the cilantro?

You can, but I really like what the fresh cilantro adds. It gives the tuna salad a little brightness that balances the creamy dressing and tangy relish.

How long does tuna salad last in the refrigerator?

Store tuna salad in an airtight container in the refrigerator and use it within a few days. Always use your best judgment based on the freshness of your ingredients and how they have been stored.

Can I use this tuna salad for a tuna melt?

Yes. And you absolutely should.

Add a generous scoop of tuna salad between two slices of bread, top with extra cheddar and cook in a skillet until golden and crispy.

Final Thoughts

A good tuna salad does not need a long ingredient list or a complicated recipe.

It just needs big flavor.

This one has the familiar creamy, tangy flavor you expect from classic tuna salad, but the dill relish, jalapeño, cheddar, cilantro and Cajun seasoning give it enough personality to make you go back for another cracker.

And then another.

Make a big batch, keep it in the refrigerator and turn it into lunches, sandwiches and tuna melts all week.

Just do not blame me when everyone starts standing around the bowl with the crackers. 😂