Classic Tuna Salad with a Kick
This easy tuna salad recipe takes a classic favorite up a notch with jalapeño, dill relish, onion, cheddar cheese and fresh cilantro. Mayo and mustard bring it together, while fajita and Cajun seasonings add just the right amount of savory flavor and heat. Make a big batch for easy lunches all week, serve it with crackers, or turn it into an irresistible tuna melt.
Ingredients
- 3 (5 ounce) cans tuna, drained Albacore is great, but use your favorite type
- ½ cup finely diced red onion
- 1 jalapeno, finely diced
- 1 (10 ounce) jar dill relish
- ½ cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tsp fajita seasoning
- ½ teaspoon cajun seasoning
Instructions
- Drain the tuna well and add it to a large mixing bowl. Break it apart with a fork.
- Add the diced onion, jalapeño, dill relish, cheddar cheese and chopped cilantro.
- Add the mayonnaise, mustard, fajita seasoning and Cajun seasoning.
- Stir everything together until well combined. Taste and add additional mayonnaise or seasoning if desired.
- Serve immediately with crackers or bread, or refrigerate until ready to use.
Make a tuna melt. Spread the tuna salad onto bread, add extra cheese and cook until the bread is golden and the cheese is melted.
Notes
- Drain the tuna and relish well. This keeps the tuna salad from becoming watery.
- For more heat, leave some of the jalapeño seeds intact.
- The flavors develop even more after the tuna salad chills for a little while.
- Store leftovers covered in the refrigerator.
- Don't skip the tuna melt. It's arguably the best way to eat this tuna salad.