Pioneer Woman Tuna Salad Recipe

Pioneer Woman Tuna Salad is made with canned tuna, creamy mayonnaise, hard-boiled eggs, sweet gherkins, crunchy red bell pepper, and a kick from fresh jalapeño. The result is a chunky, savory salad with a perfect balance of sweet, spicy, and tangy flavors. It is a hearty and delicious lunch option, perfect for sandwiches or serving with crackers, and makes enough for 4-6 servings.

Try More Recipes:

• Jamie Oliver Pommes Anna
• Pioneer Woman Tartar Sauce
• Pioneer Woman Tomato Watermelon Salad

🧡 Why You Will Love This Tuna Salad Recipe:

• It’s Not Mushy: This is a chunky, hearty salad. The hard-boiled eggs and crunchy vegetables (like bell peppers and onions) give it a fantastic texture, so it’s never a boring paste.
• Sweet & Spicy Kick: The combination of sweet gherkin pickles and a small amount of spicy jalapeño is the secret. It creates a zesty, exciting flavor that is much more interesting than a traditional, plain tuna salad.
• More Than Just a Sandwich: Because it’s so hearty with the eggs and veggies, you can eat this straight from a bowl with crackers. It is a satisfying, high-protein lunch all on its own.
• Uses Simple Ingredients: You likely have most of these ingredients in your pantry and fridge right now. It’s an easy, reliable recipe for a fast and flavorful meal.

🥚 Pioneer Woman Tuna Salad Ingredients

For the Salad:

• 2 large eggs
• 2 cans (5 ounces each) tuna in water, drained
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 6 whole sweet gherkins (pickles), sliced or chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 splash of pickle juice (from the gherkin jar)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

🥗 How To Make Pioneer Woman Tuna Salad

1. Boil the eggs: Place the eggs in a small pot and cover them with water. Bring to a boil, then cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool completely.
2. Chop the eggs: Once cooled, peel the eggs and give them a rough chop.
3. Prepare the vegetables: Finely chop the red bell pepper, red onion, sweet gherkins, and the seeded jalapeño.
4. Combine the salad: In a medium bowl, add the drained tuna, chopped eggs, bell pepper, onion, gherkins, and jalapeño.
5. Make the dressing: Add the mayonnaise, Dijon mustard, and a splash of pickle juice directly to the bowl.
6. Mix and season: Stir everything gently until just combined. Add the salt and pepper, then taste and adjust the seasonings if needed. Serve immediately or chill until ready.

💭 Recipe Tips

• Drain the Tuna Well: For a creamy (not watery) salad, make sure you drain the canned tuna thoroughly. Press the lid against the tuna to squeeze out all the excess water.
• Control the Heat: The jalapeño adds a small, zesty kick. If you are sensitive to spice, you can remove all the seeds and white ribs, or leave the jalapeño out entirely.
• Don’t Undersalt: Canned tuna can vary in saltiness. Be sure to taste the finished salad and add more salt if the flavors taste flat.
• Let It Rest: This salad tastes even better after it has chilled in the fridge for about 30 minutes. This gives the flavors time to meld together.

🥪 What To Serve With Tuna Salad?

This versatile tuna salad is perfect for a classic tuna salad sandwich on toasted bread with a leaf of lettuce. It is also delicious served in a bowl with a side of crackers, saltines, or celery sticks for dipping. For a warm meal, you can use it to make tuna melts by piling it on English muffins, topping with cheese, and broiling until bubbly.

🎚 How To Store Leftovers Tuna Salad?

• Refrigerate: Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.
• Freeze: Do not freeze tuna salad. The mayonnaise will separate when it thaws, and the fresh vegetables will become watery and mushy, ruining the texture.

FAQs

More Recipes:

• Pioneer Woman Tomato Soup Recipe
• Pioneer Woman Winter Salad Recipe
• Pioneer Woman White Bean Chicken Chili

📊 Tuna Salad Nutrition Facts

Serving Size: 1/2 cup

• Calories: 180 kcal
• Total Fat: 11g
• Saturated Fat: 2.5g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 15g

Pioneer Woman Tuna Salad Recipe

Recipe by Imen DridiCourse: Salads, Dinner, LunchCuisine: AmericanDifficulty: Beginner

Servings

4-6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

180

kcal

Pioneer Woman Tuna Salad is made with canned tuna, creamy mayonnaise, hard-boiled eggs, sweet gherkins, crunchy red bell pepper, and a kick from fresh jalapeño. The result is a chunky, savory salad with a perfect balance of sweet, spicy, and tangy flavors. It is a hearty and delicious lunch option, perfect for sandwiches or serving with crackers, and makes enough for 4-6 servings.

Ingredients

• 2 large eggs

• 2 cans (5 ounces each) tuna in water, drained

• 1/2 cup finely chopped red bell pepper

• 1/4 cup finely chopped red onion

• 6 whole sweet gherkins (pickles), sliced or chopped

• 1 jalapeño, seeded and finely chopped

• 1/4 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 splash of pickle juice (from the gherkin jar)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• Boil the eggs: Place the eggs in a small pot and cover them with water. Bring to a boil, then cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Chop the eggs: Once cooled, peel the eggs and give them a rough chop.
• Prepare the vegetables: Finely chop the red bell pepper, red onion, sweet gherkins, and the seeded jalapeño.
• Combine the salad: In a medium bowl, add the drained tuna, chopped eggs, bell pepper, onion, gherkins, and jalapeño.
• Make the dressing: Add the mayonnaise, Dijon mustard, and a splash of pickle juice directly to the bowl.
• Mix and season: Stir everything gently until just combined. Add the salt and pepper, then taste and adjust the seasonings if needed. Serve immediately or chill until ready.

Notes

• Drain the Tuna Well: For a creamy (not watery) salad, make sure you drain the canned tuna thoroughly. Press the lid against the tuna to squeeze out all the excess water.
  Control the Heat: The jalapeño adds a small, zesty kick. If you are sensitive to spice, you can remove all the seeds and white ribs, or leave the jalapeño out entirely.
  Don’t Undersalt: Canned tuna can vary in saltiness. Be sure to taste the finished salad and add more salt if the flavors taste flat.
  Let It Rest: This salad tastes even better after it has chilled in the fridge for about 30 minutes. This gives the flavors time to meld together.