Tuna Salad Recipe

4.79 from 28 votes

This fresh and spicy tuna salad recipe is the best for sandwiches, lettuce wraps, and tuna melts. This will be your go-to tuna fish recipe.

Course Main Course

Cuisine American

Keyword canned tuna, sandwich

Prep Time 15

Total Time 15

Servings

Calories 238.2kcal

Drain the water from 28-30 ounces tuna packed in water Transfer the flaked albacore tuna to a medium bowl and break it apart with a fork, so the chunks are flaky and bite-sized.
Add 2 stalks celery, 1 bunch green onions and 1 jalapeño to the tuna and toss to combine.
In a bowl or 2-cup glass measuring cup, combine ¾ cup mayonnaise, zest and juice of 1 lime, 1 tablespoon habanero hot sauce, ½ teaspoon freshly ground black pepper and ½ cup cilantro. Whisk to combine.
Pour the mayonnaise mixture over the tuna salad and toss until well combined. If the tuna is too dry to your taste, add 1 tablespoon at a time until it reaches the desired consistency. Adjust seasonings if necessary.

Preheat the oven to 350°.
Open 8 brioche buns and place them on a baking sheet. Place 8 slices spicy pepper jack cheese on the bottom portion of each bun and transfer to the oven to toast the top bun while the cheese melts on the bottom bun. (About 5-8 minutes).
Remove the buns from the oven and top each slice of melted cheese with a mound of tuna fish, Quick Pickled Cucumbers and a slice from 2 large ripe tomatoes.
Mash 2 ripe Haas avocados in a bowl with a fork and spread it over the top buns. Top the tuna salad sandwich with the top bun and enjoy.

Nutritional information is for the tuna salad, not the full sandwich.