SPICY TUNA SALAD RECIPE | Fast, Easy, Healthy – works with canned Turkey too!


Have you ever had random bits of veggies or too much celery left over and can’t figure out what to do? Or even have cans of tuna waiting impatiently in the pantry to be taken out and enjoyed! Well this tuna salad is the perfect combo for those hot days, where you want something flavor full and fresh! I think I make my tuna salad slightly different every single time, depending on what’s in my fridge and pantry. But this gives you a great base and some ideas! The best part, I like making a bit more so I can have left overs for later. It tastes even better because of the pickled juice and touches of flavor!

I realize being Mexican and loving hot spicy foods, makes it challenging to gage how much “hot spice” others can bare, so this recipe is toned down in spice to be user friendly but can easily be spiced up more by simply adding minced serrano peppers or minced pickled habanero with a bit of the juice from the jar!





  1. Recipe:

    • 1 cup (about 3-4 stalks of celery) chopped
    • ½ cup red onion finely chopped
    • 1/2 cup mayo
    • 1/3 cup yellow mustard
    • ¼ cup red (purple) cabbage
    • 1 green apple finely chopped
    • ¼ cup cucumber finely chopped
    • 2 garlic cloves diced
    • 1 jalapeno or Serrano pepper finely chopped (optional, it adds spice and flavor)
    • 4 or 5 5oz cans tuna (I like to use Wild Albacore tuna in water), water drained. Or canned chicken, canned salmon work too!
    • 1 lime juiced
    • 2 tbsp vinegar from jalapeno chiles
    • 2 tbsp parsley finely chopped
    • 2 tbsp cilantro finely chopped
    • 1tsp garlic salt
    • 1tbsp pepper
    • 2 tbsp Dijon mustard

    NOTE: I added purple cabbage and cucumber because I had some left over in the fridge, every time I make tuna salad I make it slightly different as I use this opportunity to give leftovers a delicious new take. So you can add or remove whatever you chose and make it your own… have fun with it!

    1. First in a deep bowl, add 1 cup celery (about 4 stalks of celery chopped), ½ cup red onion finely chopped, ½ cup mayo, 1/3 cup yellow mustard, ¼ cup red (purple) cabbage, 1 green apple finely chopped, 1/4 cup cucumber finely chopped, 2 garlic cloves diced, 1 jalapeno or serrano pepper finely chopped, or any pepper of your choice if you wish to add a bit of spice, or whatever other veggies you chose to add. Mix well to incorporate.

    2. Then add 4 or 5 cans of wild tuna in water (drained), juice of a lime or two, 2tbsp vinegar from pickled jalapeno and carrot and mix well to break down the tuna chunks and incorporate ingredients, lastly add 2 tbsp parsley finely chopped, 2 tbsp cilantro finely chopped, 1tsp garlic salt, 1tbsp pepper, 2 tbsp Dijon mustard. Mix well. Taste and adjust flavor.

    S E R V I N G I D E A S :
    1. Boil salt water, then add 1lb of any type of short pasta of your choice (macaroni, shells, corkscrew, penne, etc) and cook to directions on the package so its al dente, not overcooked Drain the pasta water (I always save a little bit of it for later use) but DO NOT RINSE PASTA (ever!). Add a little bit of olive oil to prevent sticking. Allow to cool.
    2. Mix cooled pasta with tuna, add ½ cup mayo and ¼ cup mustard then fold together to combine fully. Taste & adjust flavor.
    1. Add mayo and mustard to sandwitch ends, add fresh green lettuce, white pepperjack cheese and the tuna. Cut in squares or triangles and stack. You can decorate with olives and pickles. You can serve with veggies or chips.
    1. Cut bell peppers in half and add the tuna salad inside, decorate with slices of pepperjack cheese, veggies, and cilantro or parsley. Serve chilled.