My Signature Tuna
My no-mayo, everyday tuna
5 Minutes to Prepare
INGREDIENTS
1–2 cans low-sodium albacore tuna (Jen often makes two at once)
Spicy brown mustard (about 1 tbsp per can)
Olive oil–based mustard vinaigrette (about 2 tbsp per can)
White onion, finely chopped
Jalapeño, finely chopped
Celery, finely chopped (optional but popular)
Spicy salt, to taste
Cracked black pepper
Italian parsley or cilantro (optional)
Optional swaps
Canned chicken or canned salmon instead of tuna
PROCESS
Drain tuna and flake it very finely using the back of a fork.
Add spicy brown mustard and mix to coat the tuna.
Add mustard vinaigrette and stir until the tuna is moistened.
Season with spicy salt and cracked black pepper.
Fold in white onion, celery, and jalapeño.
Taste and adjust seasoning as needed.
Finish with chopped parsley or cilantro if using.
Store in an airtight container or eat immediately.
NOTES
No mayo.
Flaking the tuna very fine is key to the texture.
White onion works best. Brown onion is too heavy.
Mustard + vinaigrette are the main flavor drivers.
Keeps in the fridge up to 3 days (but won’t last that long).
Eat with chips, crackers, in salads, or straight from the bowl.
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