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.
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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.
Commonly Asked Questions
To spice up tuna salad and take it from boring to bold, add your favorite mix-ins and seasonings! Upgrade your tuna salad with crunch, heat, and flavor options like hot sauce or sriracha, Chipotle pepper, Cajun seasoning, or spicy mayo. You can also add bacon and cilantro for added flavor.
The secret to the best tuna salad is draining the tuna well to avoid a watery texture, then balancing creaminess, crunch, and flavor. Use mayo, then add crunch with pickles, bell peppers, onions, and celery. Bring flavor with mustard, lemon juice, and seasonings like black pepper or Cajun spice. For extra jazz, mix in chopped boiled eggs, and if you like heat, toss in jalapeños or hot sauce!
📖 Recipe
Spicy Tuna Salad Recipe with Jalapeño, Bell Pepper
Ingredients
- 4 5-ounce cans chunk light tuna in water drained
- ¼ cup Duke's mayonnaise
- 2 tablespoon mustard yellow or Dijon
- 4 boiled eggs roughly chopped
- ½ cup dill pickles roughly chopped
- 1 jalapeño chopped (remove seeds for less heat)
- ½ cup red bell pepper chopped; alternatively, use pimento peppers
- ½ 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.
Mat Cook says
We made this for a Mardi Gras tailgate and it was a big hit. Just the right amount of kick and it didn't scare the people who aren't fans of spicy food. Very good!