This Southern spicy tuna salad is elevated with jalapeño, red bell pepper, dill pickles, and red onion. We fold in chopped boiled eggs, mayonnaise, and mustard for a creamy, well-balanced finish. It’s seasoned to taste, quick to prepare, and delicious on sandwiches, crackers, or straight from the bowl.
On a trip to visit my best friend Bianca and her husband Greg in Texas, I tried Greg’s spicy tuna salad and fell in love. It quickly became my go-to lunch, and even Marrekus can’t get enough of it.
Greg’s version was already fantastic; I made a couple of small changes—swapping lemon pepper for garlic salt and adding boiled eggs—to give the salad more depth and creaminess.
If you want a fast, flavorful lunch with a little heat, this spicy tuna salad delivers.
Why you’ll love this recipe
- Delivers a bright, spicy kick from jalapeño and crushed red pepper.
- Garlic salt and Montreal chicken seasoning boost savory flavor.
- Light, easy to make, and ideal for quick lunches or meal prep.
- A fresh, bolder twist on classic tuna salad.
Ingredients
- 4 (5-ounce) cans chunk light tuna in water, drained
- ¼ cup Duke’s mayonnaise (or your favorite mayo)
- 2 tablespoons mustard (yellow or Dijon)
- 4 boiled eggs, roughly chopped
- ½ cup dill pickles, roughly chopped
- 1 jalapeño, chopped (remove seeds for milder heat)
- ½ cup red bell pepper, chopped (pimentos are a good substitute)
- ½ cup red onion, chopped
- Pinch of crushed red pepper flakes
- Garlic salt, to taste
- Montreal chicken seasoning, to taste
- Kosher salt, to taste
How to Make Spicy Tuna Salad
Step 1: Drain the tuna well and place it in a medium mixing bowl.
Step 2: Add chopped pickles, jalapeño, bell pepper, and red onion. Stir to combine.
Step 3: Stir in the mayonnaise and mustard until the mixture is evenly coated. Gently fold in the chopped boiled eggs so they stay intact.
Step 4: Season with crushed red pepper flakes, garlic salt, Montreal chicken seasoning, and kosher salt. Taste and adjust seasoning as needed.
Step 5: Cover and chill for at least 30 minutes to allow flavors to meld before serving.
Recipe Tips
- Drain the tuna thoroughly – Press with a fork to remove excess liquid so the salad isn’t watery.
- Chill before serving – Refrigerate at least 30 minutes so the flavors blend.
- Serve cold – The salad tastes best when chilled, especially in sandwiches or wraps.
- Store properly – Keep leftovers in an airtight container in the fridge for up to 3 days. Discard if it develops an off smell.
Best Ways to Serve Tuna Salad
This spicy tuna salad is versatile. Try these serving ideas:
- Sandwich: Pile onto bread or a croissant. Turn it into a tuna melt with cheese and a quick toast on a griddle.
- Wrap: Roll in a tortilla with lettuce and tomato for an easy, portable lunch.
- Crackers or chips: Serve as a dip with buttery crackers or pita chips for a snack or appetizer.
- Stuffed avocado: Spoon into halved avocados for a creamy, low-carb option.
- Over greens: Serve on a bed of lettuce with cucumbers and tomatoes for a light meal.
Storage Instructions
Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.
Commonly Asked Questions
Add heat and texture with ingredients like jalapeño, crushed red pepper flakes, hot sauce, or spicy mayo. Include crunchy mix-ins such as pickles, bell pepper, celery, or bacon and brighten the flavor with mustard or a squeeze of lemon.
The key is proper draining and balance: drain the tuna well, then combine a creamy binder (mayo and mustard) with crunchy vegetables and bold seasonings. Chopped boiled eggs add richness, and a final seasoning adjustment ensures the flavor is just right.
📖 Recipe
Spicy Tuna Salad with Jalapeño and Bell Pepper
A Southern-style spicy tuna salad made with jalapeño, red bell pepper, pickles, red onion, chopped boiled eggs, mayonnaise, and mustard. Perfect for sandwiches, wraps, or crackers.
Ingredients
- 4 (5-ounce) cans chunk light tuna in water, drained
- ¼ cup Duke’s mayonnaise
- 2 tablespoons 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 (or pimentos)
- ½ cup red onion, chopped
- Pinch of crushed red pepper flakes
- Garlic salt, to taste
- Montreal chicken seasoning, to taste
- Kosher salt, to taste
Instructions
- In a large bowl, combine the drained tuna, chopped pickles, 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 – Excess liquid makes the salad watery; press with a fork to remove moisture.
- Let it chill – Refrigerate at least 30 minutes so the flavors come together.
- Serve chilled – It tastes best cold, especially in sandwiches or wraps.
- Keep leftovers fresh – Store in an airtight container in the fridge for up to 3 days; discard if it smells off.
Nutrition
Per serving: Calories 358; Carbohydrates 5 g; Protein 43 g; Fat 17 g; Sodium 513 mg.