The secret ingredient that makes Ree Drummond's tuna salad so good

Some recipes never go out of style, and tuna salad is definitely one of them. It's a staple in my kitchen, especially during the warmer months when I want something quick, easy, and satisfying for lunch. In just a few minutes, you can stir together a batch and enjoy it tucked into a sandwich, piled onto crackers, spooned over greens, or melted under cheese for a classic tuna melt.

Of course, everyone has their own idea of the perfect tuna salad, and that's part of its charm. My version includes hard-boiled eggs for extra richness along with plenty of crunchy mix-ins like sweet pickles, bell pepper, and red onion. But my favorite ingredient is a little fresh jalapeño. It doesn't make the salad spicy so much as it adds a subtle kick that wakes up all the other flavors.

The dressing couldn't be simpler: mayonnaise, Dijon mustard, and a splash of pickle juice for a little tang. One of the best things about tuna salad is how adaptable it is. Add more crunch, dial up the heat, or swap ingredients based on what you have on hand. It's an easy lunch recipe that's endlessly customizable and always delicious. Serve it with some potato chips and refrigerator pickles and you have a lunch that you'll crave daily!

What's the best tuna for tuna salad?

It's up to you! Solid, chunk, or flaked tuna all work great for tuna salad—just go with the texture you like best. I usually reach for tuna packed in water since it gives a lighter flavor and lets the other ingredients shine, but tuna packed in olive oil is also scrumptious in this recipe.

Just one tip: some canned tuna is saltier than others, so you may need to adjust the seasoning a bit. Taste the salad as you go!

How long does tuna salad last in the fridge?

When stored in an airtight container in the refrigerator, tuna salad will stay good for up to three days.

Why add hard-boiled eggs to tuna salad?

Hard-boiled eggs add richness, protein, and a creamy texture that makes the salad more substantial. They're a classic addition that helps stretch the tuna and creates a more satisfying lunch.

Does the jalapeño make the tuna salad spicy?

Not really. The finely chopped jalapeño adds a fresh, bright kick that enhances the other flavors without overwhelming the salad. For more heat, leave some seeds in; for less heat, omit it entirely.

Yields: 4-6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

• 2 large eggs
• 1 (5-ounce) can tuna in water, drained
• 1/2 c. finely chopped red bell pepper (¼ of a pepper)
• 1/4 c. 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 c. mayonnaise
• 2 tbsp. dijon mustard
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• Sliced bread and lettuce, or crackers, for serving

Directions

1. Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Use the slotted spoon to remove the eggs to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs and chop.
2. In a medium bowl, combine the tuna, bell pepper, onion, gherkins, jalapeño, and eggs. Stir in the mayonnaise, mustard, and pickle juice. Add the salt and pepper. Taste and adjust seasonings as needed; be sure not to under salt.
3. Serve on bread with lettuce or with crackers.