Jalapeño Tuna Salad

Bowl of creamy chicken salad with diced red onions and pickles, surrounded by prep bowls of onions and spices on a light countertop

5 from 1 vote

This jalapeño tuna salad swaps mayo for Greek yogurt and gets a kick from pickled jalapeños. It’s packed with protein and ready in 10 minutes.

Prep Time10

Cook Time0

Total Time10

Course: Main

Cuisine: Mexican

Keyword: jalapeño tuna salad, jalapeño tuna salad no mayo, jalapeño tuna salad recipe, jalapeño tuna salad with greek yogurt, tuna salad with jalapeños

Servings: servings

Author: Shawna Clark

Ingredients

2, 5-ounce cans of tuna packed in water
2 tablespoons finely chopped jarred pickled jalapeños drained
1/4 cup diced red onion
1/2 cup plain non-fat Greek yogurt
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Drain and finely chop the pickled jalapeños.
In a separate bowl, mix the Greek yogurt, garlic powder, salt, and pepper.
Drain the canned tuna and flake it into a large bowl. Add the chopped jalapeños and diced red onion, then pour in the yogurt mixture and mix until evenly coated. Enjoy right away or chill it until ready to serve.

Video

Notes

Use Jarred Pickled Jalapeños: This is key for this recipe! Regular fresh jalapeños won't give you the same flavor here. Stick with jarred pickled for the best result.
Spicier: Add up to 1/4 cup of finely chopped pickled jalapeños instead of 2 tablespoons if you prefer more heat.
Add Celery: I love tossing in 1/4 cup of chopped celery when I have it on hand. It's such an easy way to add crunch.
Swap the Onion: Red onion is my go-to, but sweet onion, white onion, or sliced green onions work great too.
Yogurt Options: Non-fat, 2%, or full-fat Greek yogurt all work here.
Greek Yogurt Swap: Swap the Greek yogurt with whipped cottage cheese for another creamy, protein-packed option.

WW Points: 0 points per serving

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Nutrition