There’s something very lunch-y and comforting about tuna salad — which explains why I’ve been experimenting with it so much lately. It just feels so easy to grab a can from the pantry, then dig through the fridge for ideas. (Plus I’ll take any excuse to eat homemade mayo.) My husband Dave usually requests pickled jalapenos in his tuna, but today I was inspired by the glossy fresh peppers in the fridge. And unbidden, the name Firecracker Tuna popped into my head.
I turned to the spice cabinet to look for other hot-ish seasonings that would add depth of flavor along with the pop of heat. I landed on mustard powder, cayenne, and Aleppo pepper. Don’t be put off if you don’t like hot food; you can cut back on the quantities, if you like. But really, this tuna came out more flavorful than sizzling — and you can always use fresh raw veggies as fire extinguishers, if necessary.
Firecracker Tuna Salad
Serves 2 | Prep 10 min.
1/2 to 1 large jalapeno pepper, finely minced
4 scallions, green & white, sliced thin
1/4 teaspoon dry mustard powder
3/4 teaspoon Aleppo pepper (can substitute crushed red pepper flakes)
pinch cayenne pepper
1/2 teaspoon red wine vinegar
2 cans tuna (I like this kind)
salt & black pepper, to taste
2-3 tablespoons homemade mayo
1. In a medium mixing bowl, combine the jalapenos, scallions, mustard powder, Aleppo pepper, cayenne, vinegar, and tuna. Mix well with a fork, breaking up any large clumps of tuna. Taste for seasoning.
2. With a rubber spatula, gently fold in the mayo so the salad becomes creamy, but the mayo doesn’t devolve into its component parts.
3. Pile on a plate with raw veggies — I like cucumber slices, jicama sticks, green pepper strips, and carrots because they’re cool and sweet in contrast to the spicy tuna.
More Tuna Salad Ideas
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