Tuna salad…definitely not something people get excited about, let’s be real. Whenever I was younger and would ask my mom “what’s for dinner?” or “what’s for lunch?,” she would always reply with, “I can make you some tuna salad?” I was never, ever excited by this answer and probably (definitely) threw many a childish tantrum in response to those seven words I always hated hearing.
But with age, and in regards to mostly everything about life, I realized mom definitely knew what was up. Sure, the classic tuna salad may not have been my thing, but after experimenting in the kitchen with this food I thought I hated, determined to come up with something I could enjoy eating, it came to me: put some jalapeño in it. The combination of a little spice from the jalapeño and a little acid from the lemon negate any tastes or smells of fishiness people resentfully associate with canned tuna. So go for it, try something new, get over your tuna fears and as always, don’t hesitate to add bacon.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
2 cans unsalted tuna packed in water
juice from 1/2 a lemon
1 small jalapeño
6-7 baby carrots or 1 regular-sized carrot
2 mini zucchinis or about 1/3 of a regular-sized zucchini
2 tablespoons dijon mustard
4-5 tablespoons organic mayonnaise, or to your liking
1 or 2 dashes of cayenne, depending on how daring you are
salt and pepper, to taste
1. Open tuna cans and drain water.
2. In a medium-sized bowl, add tuna and lemon juice.
3. Dice all your veggies. I dice them very small, but if you’re a chunky tuna salad type of person, go ahead and do your thing.
4. Add diced veggies, mustard, mayonnaise, salt, pepper, and cayenne to bowl.
5. Mix until fully incorporated.
6. Eat however you like: on a sandwich, in an open-faced tuna melt, as a dip with some chips. I like to eat mine with sweet potato chips by the scoopful.