Zesty Tuna Salad

4 servings Prep: 15 m Cook: 15 m Total: 30 m Beginner
5.0/5 (1)
Zesty Tuna Salad
Tuna, egg, a little bit of this and more of that makes a great sandwich for lunch or dinner: add cranberry sauce to this sandwich and perfect!! And you can use chicken or turkey in this recipe - The largest Bluefin tuna weighed 1,496 pounds and was caught in Nova Scotia on October 26, 1979. I wish the catfish were that big in Cajun waters. We sure could feed a lot of hungry Cajuns. In this recipe, just a hint of lime and cilantro changes the flavor of this tuna salad to WOW.

Ingredients

4 servings
  • 2 cans albacore tuna in water
  • 1/8 green bell pepper chopped fine
  • 1 rib of celery chopped fine
  • 1 tbsp cilantro or parsley
  • 1/2 tsp yellow mustard
  • 2 boiled eggs
  • Season All to taste
  • black pepper to taste
  • 1/4 lime juiced
  • mayonnaise
  • 2 green onion stems chopped fine

Step-by-Step Instructions

  1. Boil the eggs in water for 10-12 minutes until hard-boiled. Cool in ice water, then peel and chop.
  2. In a medium bowl, combine the drained tuna, the juice of the lime, Season All, and black pepper.
  3. Add the finely chopped cilantro, bell pepper, celery and green onions along with the mustard.
  4. Add the chopped egg and just enough mayonnaise to make the mixture “wet” (about 1/4 to 1/3 cup, depending on preference).
  5. Mix well and taste for seasoning, adjusting salt and pepper as needed.
  6. Serve immediately or refrigerate for up to 3 days. Great on sandwiches, crackers, or over salad greens.

Common Problems and Solutions

Q: Why is my tuna salad too dry?

A: Add more mayonnaise gradually, a tablespoon at a time, until you reach the desired creamy consistency. The amount needed can vary based on how well you drained the tuna and personal preference.

Q: Can I make this ahead of time?

A: Yes! This tuna salad actually tastes better after the flavors have had time to blend. Make it up to 24 hours ahead and store covered in the refrigerator. Just give it a stir before serving.

Tips and Techniques

For the best texture, drain the tuna very well and even squeeze out excess moisture with your hands or press it in a strainer. This prevents a watery salad and lets the mayonnaise coat the tuna properly. The lime juice should be added to the tuna first to let it marinate slightly before mixing in the other ingredients.

Ingredient Substitutions

  • albacore tuna: cooked chicken or turkey, shredded
  • cilantro: fresh parsley or dill
  • Season All: Creole seasoning or a mix of garlic powder, onion powder, and paprika
  • lime juice: lemon juice

Equipment Needed

  • Medium mixing bowl
  • Pot for boiling eggs
  • Knife and cutting board
  • Fork or potato masher for mixing

Historical Context

While tuna salad became popular across America in the early 20th century with the rise of canned tuna, Southern cooks often add their own twist with ingredients like pickle relish, boiled eggs, and creative seasonings. The cilantro and lime in this version give it a fresh, modern flavor profile.