Ingredients
- 2 cans tuna, drained
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 small apple, finely chopped
- 2 tbsp red onion, finely diced
- 1 jalapeño, finely minced
- 2 tbsp dill pickles or relish, chopped
- ¼ cup frozen corn, thawed
- Juice of ½ lemon
- Salt and black pepper, to taste
Instructions
- Flake the tuna into a large bowl.
- Add mayonnaise and mustard; mix until combined.
- Stir in the apple, onion, jalapeño, pickles, and corn.
- Add lemon juice and season with salt and pepper.
- Refrigerate for 20–30 minutes to let the flavors meld.
Serving Ideas
- On toasted bread or croissants
- In lettuce wraps
- With crackers or cucumber slices
- Stuffed into tomatoes or avocados
What Makes It Different?
The combination of sweet apple, spicy jalapeño, tangy pickles, and crunchy corn gives the salad a mix of textures and flavors that stands out from traditional tuna salad recipes. Many people also add fresh herbs such as dill or parsley for extra freshness.
