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Spicy Tuna Salad with Hard-Boiled Eggs and Crispy Vegetables Recipe

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4.3 from 3 reviews

This Tuna Salad is a quick, flavorful dish perfect for a light lunch or snack. It combines protein-rich tuna and hard-boiled eggs with a mix of crisp vegetables, tangy pickles, and a creamy dressing of mayonnaise and Dijon mustard. Serve it on bread with lettuce or alongside crackers for a satisfying meal ready in just 10 minutes.

Ingredients

Salad Ingredients

  • 2 large eggs
  • 1 (5-ounce) can tuna in water, drained
  • 1/2 cup finely chopped red bell pepper (about 1/4 of a pepper)
  • 1/4 cup finely chopped red onion (about 1/4 of an onion)
  • 6 whole sweet gherkins, sliced, plus a splash of pickle juice from the jar
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Serving Suggestions

  • Sliced bread and lettuce, or crackers, for serving

Instructions

  1. Boil the eggs: Bring a large pot of water to a boil and prepare a large bowl filled with ice water. Gently lower the eggs into the boiling water using a slotted spoon. Reduce the heat, cover the pot, and simmer for 10 minutes for hard-boiled eggs. Remove the eggs with the slotted spoon and immediately transfer them to the ice water to cool completely, about 10 minutes. Peel and chop the eggs.
  2. Combine the salad ingredients: In a medium bowl, mix together the drained tuna, finely chopped red bell pepper, red onion, sliced sweet gherkins, finely chopped jalapeño, and chopped eggs. This creates a colorful and textured base for the salad.
  3. Mix the dressing and season: Stir in the mayonnaise, Dijon mustard, and a splash of pickle juice from the gherkin jar. Add kosher salt and black pepper to taste. Mix everything thoroughly, then adjust seasonings if needed, ensuring the salad is perfectly seasoned and balanced.
  4. Serve: Spoon the tuna salad onto sliced bread with fresh lettuce or serve with crackers for a quick and delicious meal or appetizer.

Notes

  • For a spicier salad, leave some seeds in the jalapeño or add extra jalapeño to taste.
  • Use Greek yogurt instead of mayonnaise for a lighter, tangier alternative.
  • If you prefer, substitute sweet gherkins with dill pickles for a sharper flavor.
  • The salad can be prepared a few hours ahead and refrigerated to let flavors meld.
  • Ensure eggs are peeled completely to avoid bits of shell in the salad.
  • Adjust salt carefully as pickle juice adds some saltiness already.

Find it online: https://cookedbysarah.com/spicy-tuna-salad-with-hard-boiled-eggs-and-crispy-vegetables-recipe/