Spicy tuna salad takes the humble can of albacore and turns it into something genuinely craveable. Dill pickle, red onion, and celery keep it crunchy while paprika and cayenne bring a slow, peppery burn through the creamy Paleo mayo. Piled onto dark leafy greens, it's a 10-minute lunch with real personality.
Spicy Tuna Salad
This simple tuna salad is the perfect way to top off a bed of dark leafy greens. The powerful paprika and pepper combination create an intense degree of spice! Adjust the heat by increasing or decreasing the amount of cayenne pepper used. For the really daring, add a finely chopped jalapeño and prepare the fire extinguisher!
Serves 2–3
2 (5-ounce) cans white albacore tuna packed in water, drained
2 celery stalks, diced
2 tablespoons (30 ml) diced red onion
1 medium dill pickle, diced
2–3 tablespoons (45 ml) Paleo Mayo (see Chapter 5)
1 teaspoon (5 ml) Dijon mustard
1⁄2 teaspoon (10 ml) celery salt
1⁄2 teaspoon (10 ml) pepper
1⁄4 teaspoon (20 ml) cayenne pepper
1⁄4 teaspoon paprika
4–6 cups (1440 ml) salad greens
1–2 teaspoons (10 ml) each, of olive oil and lemon juice
Salt and pepper to taste
Shred tuna and add to mixing bowl with all other ingredients except greens, olive oil, and lemon juice. Fold together with a fork. Serve over a bed of greens, drizzle with olive oil and lemon juice, and sprinkle with salt and pepper to taste.
Pro Tips
- Drain the cans thoroughly and shred the tuna with a fork until fluffy — dry, well-shredded fish absorbs the spiced mayo instead of pooling liquid at the bottom of the bowl.
- The cayenne is the heat dial: start with 1/4 teaspoon and work up, since the paprika and pepper already add background warmth.
- Dice the pickle and celery small so their crunch lands in every forkful rather than sinking to the bottom.
- For the truly daring, fold in a finely minced jalapeño — and keep the lemon drizzle nearby to cool things down.
Frequently Asked Questions
Can I make spicy tuna salad ahead of time?
Yes — it keeps well for up to 2 days in the fridge and actually tastes better once the spices have melded with the mayo overnight.
What's the best tuna to use?
White albacore packed in water gives the meatiest texture and cleanest flavor. Oil-packed tuna works too but makes the salad noticeably richer.
How do I make it less spicy?
Cut the cayenne to a pinch and keep the paprika — you'll still get that smoky depth without the burn.
What can I serve it on besides salad greens?
It's excellent stuffed into lettuce cups, spooned into hollowed tomatoes, or eaten straight from the bowl with cucumber slices for scooping.
Recipe Card
Ingredients
Method
- Shred tuna and add to mixing bowl with all other ingredients except greens, olive oil, and lemon juice.
- Fold together with a fork.
- Serve over a bed of greens, drizzle with olive oil and lemon juice, and sprinkle with salt and pepper to taste.
