Hamdi Saidani This Pioneer Woman Tuna Salad Recipe is a classic and easy recipe, which is made with canned tuna and hard-boiled eggs. It’s a great choice for a quick lunch, ready in about 25 minutes.
Pioneer Woman Tuna Salad Recipe Ingredients
- 2 large eggs
- 1 (5-ounce) can tuna in water, drained
- 1/2 cup finely chopped red bell pepper (¼ of a pepper)
- 1/4 cup finely chopped red onion (¼ 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 Tbsp. dijon mustard
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- Sliced bread and lettuce, or crackers, for serving
How To Make Pioneer Woman Tuna Salad Recipe
- Boil the eggs: Bring a large pot of water to a boil. Gently lower the eggs into the boiling water, then reduce the heat to a simmer, cover, and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice water to cool completely.
- Chop the eggs: Once cooled, peel the hard-boiled eggs and give them a rough chop.
- Combine the salad: In a medium bowl, combine the chopped eggs, drained tuna, bell pepper, onion, gherkins, and jalapeño.
- Dress and season: Stir in the mayonnaise, dijon mustard, and a splash of pickle juice. Add the salt and pepper. Stir everything together until well combined. Taste and adjust seasonings as needed.
- Serve: Serve the tuna salad on bread with lettuce for a classic sandwich or with crackers for a simple snack.
Recipe Tips
- How to perfectly hard-boil eggs? The ice bath is a crucial step. Shocking the cooked eggs in ice water not only stops the cooking process (preventing that green ring around the yolk) but also makes them much easier to peel.
- Can I use a different type of tuna? Yes. While tuna packed in water is a lighter option, tuna packed in olive oil will result in a richer, more flavorful, and moister salad. Just be sure to drain it well.
- How can I add more flavor? For an extra layer of flavor, you can add a squeeze of fresh lemon juice, a sprinkle of fresh dill, or a pinch of celery seed to the dressing.
- What can I add for extra crunch? Finely chopped celery or water chestnuts are excellent additions if you want more of a crunchy texture in your tuna salad.
What To Serve With Tuna Salad
This versatile salad can be served in a variety of delicious ways.
- As a classic tuna salad sandwich on toasted bread
- Scooped onto a bed of fresh lettuce greens
- Served with a variety of crackers for dipping
- Stuffed into a hollowed-out tomato or avocado half
How To Store Tuna Salad
- Refrigerate: Store leftover tuna salad in an airtight container in the refrigerator. It is best enjoyed within 3 days.
Tuna Salad Nutrition Facts
- Calories: 290 kcal
- Carbohydrates: 10g
- Protein: 15g
- Fat: 21g
- Saturated Fat: 4g
- Cholesterol: 190mg
- Sodium: 750mg
- Fiber: 2g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this tuna salad ahead of time?
Yes, you can make it a few hours ahead. The flavors will actually have time to meld together. If making it a day in advance, you might want to add a little extra mayonnaise just before serving, as the salad can dry out slightly in the fridge.
Can I use sweet relish instead of gherkins?
Absolutely. If you prefer a sweeter tuna salad, you can substitute the chopped sweet gherkins with an equal amount of sweet pickle relish.
Is it okay to use tuna in oil instead of water?
Yes, tuna packed in oil is perfectly fine to use and will add more richness to the salad. Just make sure to drain it thoroughly before adding it to the bowl.
Try More Pioneer Woman Recipes:
- Pioneer Woman Big Steak Salad Recipe
- Pioneer Woman Panzanella Salad Recipe
- Pioneer Woman Orzo Pasta Salad Recipe
Pioneer Woman Tuna Salad Recipe
Description
A classic tuna salad with a crunchy, flavorful twist from red bell pepper, sweet gherkins, and a kick of jalapeño.
Ingredients
Instructions
- Hard-boil the eggs for 10 minutes, cool in an ice bath, then peel and chop.
- In a medium bowl, combine the chopped eggs, tuna, bell pepper, onion, gherkins, and jalapeño.
- Stir in the mayonnaise, mustard, and a splash of pickle juice.
- Season with salt and pepper, and stir until everything is well combined.
- Serve on bread with lettuce or with your favorite crackers.
Notes
- u003cliu003eThe ice bath for the hard-boiled eggs is a key step for easy peeling.u003c/liu003eu003cliu003eFor the best flavor, don’t be shy with the salt and pepper; taste and adjust as needed.u003c/liu003eu003cliu003eThis salad is a great way to use up leftover hard-boiled eggs.u003c/liu003eu003cliu003eThe splash of pickle juice adds a crucial bit of tangy moisture to the dressing.u003c/liu003e
