The Southwest Tuna Salad recipe is a flavorful take on the standard tuna salad. In this recipe, the peppers and green onions add crunch and freshness, while the spices add warmth. Put it on a corn tortilla for a taco lunch, spread it on bread for a tasty, spicy sandwich, or scoop up this delicious tuna salad with tortilla chips. Give it a try! You’ll love this tuna salad recipe!
I’ll admit that seafood isn’t my favorite food. I tend to avoid it or only eat it if it’s breaded and fried. Fish is supposed to be good for you, so I try to incorporate it into my diet once in a while. This Southwest Tuna Salad is so great for me because all of the spices mask the taste of the tuna. I actually enjoy eating it!
This recipe would be great with chicken, too. If you don’t have tuna on hand, then you can substitute it with cooked, shredded chicken. It’s a great way to use up those leftovers in your fridge.
How to Make Southwest Tuna Salad
With any recipe, you want to begin by gathering all the ingredients for faster prep. I forgot to get out my lemon juice and chipotle chili powder when I was making this, so I had to hunt them down while making this recipe. Don’t be like me! Get everything ready to go.
Dice up your peppers and slice the green onions so they are ready to go into the bowl. You can include all parts of the green onion in the tuna salad. Make sure to exclude any seeds from the peppers.
You’ll need about 5 ounces of Tuna. You can use a 5 ounce can of tuna, or you can use two smaller cans or packages. I like to use the Starkist Chunk Light Tuna in water that comes in a package of 2.6 ounces. I use two of these packages for my tuna salad recipe.
Next, place the tuna in a medium-sized bowl and break up the chunks with a fork until it is nicely shredded.
Then add the diced peppers and green onions to the tuna. The peppers and green onion make this recipe so bright and colorful!
In a small bowl, add the mayonnaise, Dijon mustard, lemon juice, cumin, smoked paprika, salt, pepper, and chipotle chili powder (optional) and stir until combined. Make sure those spices are mixed in well!
I like to add the chipotle chili powder to make my tuna salad a little spicy and smoky. You can omit it entirely or add as much as you like! I personally love a little kick to anything Southwest or Mexican-inspired.
If you are trying to add healthier fats into your diet, you can substitute mashed avocado for the mayonnaise. You still get that delicious, creamy texture.
Finally, add the mayonnaise mixture to the tuna and vegetables. Don’t forget to scrape down the bowl! We want all of that spiced mayo goodness! Stir well until everything is coated.
Serve on a corn tortilla, on sandwich bread, or with some tortilla chips. Why not make yourself a margarita to go with it? This filling Southwest-inspired Tuna Salad is a delicious lunch or dinner. Share it with family or friends or keep it all for yourself. The tuna salad will last 3 to 5 days stored in an airtight container in the fridge.
I hope you enjoy this delicious Southwest Tuna Salad! Let me know in the comments below if you made this recipe!
Southwest Tuna Salad
Ingredients
- 5 oz Tuna
- 1 Red Pepper diced
- 1 Orange or Yellow Pepper diced
- 1/2 cup Green Onion sliced
- 1/4 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1/2 tbsp Lemon Juice concentrated
- 1 tbsp Cumin
- 1 tbsp Smoked Paprika
- Salt and Pepper to taste
- 1/2 tsp Chipotle Chili Powder optional
Instructions
- Drain Tuna and place in a medium-sized bowl
- Add the diced red pepper, orange pepper, and green onions to the bowl
- In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, cumin, smoked paprika, salt, pepper, and chipotle chili powder (optional) and stir until combined
- Add the mayonnaise mixture to the tuna and veggies and stir until well combined
Notes
- Add the chipotle chili powder if you want a spicier tuna salad.
- Use avocado in place of mayonnaise for a healthy option.
