Extra-Flavorful Tuna Salad

Name: Extra-Flavorful Tuna Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 ounce cans tuna in water; 6 tablespoons Avocado Oil Mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon hot sauce; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 teaspoon garlic; ¼ cup celery; 2 tablespoons red onion; ¼ cup cilantro; lettuce leaves

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
4 servings
Calories
214 kcal
Course
Salad
Cuisine
American

Extra-Flavorful Tuna Salad

Winston Campbell

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This tuna salad bursts with flavor from Dijon mustard, hot sauce, garlic, and cilantro. It's perfect in lettuce wraps!

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Ingredients

Servings

2 ounce cans tuna in water I use skipjack
6 tablespoons Avocado Oil Mayonnaise
1 tablespoon Dijon mustard
1 tablespoon hot sauce
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon garlic minced
¼ cup celery diced
2 tablespoons red onion diced
¼ cup cilantro chopped

Optional, for serving:

lettuce leaves

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Instructions

Drain the tuna well. Add it to a medium bowl and flake it with a fork.
Add the mayonnaise, Dijon mustard, hot sauce, salt, and pepper. Mix with a fork and then with a rubber spatula until well combined.
Add the garlic, celery, red onion, and cilantro. Mix to combine.
Serve the salad in a bowl or spoon it on lettuce leaves.

Notes

The hot sauce doesn't make the salad very spicy - it merely adds an interesting layer of flavor.
Since I use water-packed tuna, I add quite a bit of mayo - 6 tablespoons. Otherwise, I find that the salad is too dry.
When choosing a hot sauce, it's best to use one with the first ingredient listed as hot peppers rather than vinegar. Those tend to be the most flavorful. I like the flavor of sriracha, so that's what I use.
You can use oil-packed tuna, but make sure it's packed in pure olive oil, not soybean or cottonseed oil. You can use less mayo with oil-packed tuna - four tablespoons should be enough.
Following the FDA's recommendations for eating fish, I prefer chunk light tuna (usually skipjack).
You can keep the leftovers in an airtight container in the fridge for up to 3 days. Remix the salad before serving it. I don't recommend freezing the leftovers.