Tuna Salad With Hot and Sweet Peppers Recipe (2024)

I prefer tuna in water and I try to get the best albacore tuna. Drain the water from the tuna and use a teaspoon or 2 of extra virgin olive oil to substitute for the oil in the oil packed tuna.Try Jalapeno instead of Serrano.

It will be much tastier if you use a roasted or grilled bell pepper (or a couple of them).

I didn't have a hot pepper on hand, but I did have jarred pepperoncinis. Chopped up 4-5 few of those and used the brine instead of vinegar to marinate. Flavorful and satisfying lunch.

This is so good. Grilled a baguette and served the salad over the baguette slices. Had a red onion on hand, so I added some thinly-sliced red onion to the peppers while they were marinating in the vinegar.I think next time, I will add in some peppadews. They are a good combination of sweet and hot and will set off the rest of the ingredients nicely.

One thing I noticed is that the Times never suggests using the Safe Catch tuna just packed in its own juices with no added water and no added oil and it’s absolutely delicious. Then you can add your own oil, if it suits the recipe and none if it doesn’t. I also would bet your own oil is better quality olive oil then what they pack most tuna with. This tune is also caught on poles and has lower mercury - that’s the claim anyway. We love the taste. It is more akin to the elegant tuna in oil.

Made as written. I think the peppers, vinegar, and salt need to rest for more than a few minutes, as this was definitely more tasty after sitting in my fridge for a few hours. I agree with the commenter who suggested adding some roasted red pepper in addition to the fresh. I’ll try that next time. Next time I’ll also either increase the serrano or add a bit of Trader Joe’s Bomba fermented crushed Calabrian pepper sauce. The kick didn’t come through as written. Maybe I had a dud serrano.

So simple and fresh! Added chipped cherry tomatoes as I had some to use up. Served it on a crusty piece of sourdough drizzled with high quality olive oil. Even better for lunch the next day when the veggies have marinated.

I've made this several times. The quality of the tuna really matters here. The most delicious version was from $9 a jar tuna, and yes, it was worth it. On the Water v. Oil Packed topic: I would not make this dish if I only had water packed on hand. The oil packed makes for a much more succulent tuna.

To be more pantry friendly, I used jarred peppers, a mix of hot cherry and roasted red. I did use half a cup of fresh parsley, and this I would keep since it provided a contrast in texture and flavor that helped tie the dish together. It was good when I made it, but even better after a few hours in the refrigerator.

If two Serranos added no heat you need to complain to your grocer

Dead simple and very tasty. High quality tuna (I used Ortiz) makes the dish. As others noted adjust vinegar and oil depending on whether you use water packed tuna and the strength of your vinegar. This can be paired with all sorts of starches. A baguette is particularly nice.

I love this recipe and so does everyone I’ve made it for. I make it again and again. I use 2 jalapeños (or whatever hot pepper I can find) as I like it spicier. I also pickle the peppers much longer. Sometimes an hour or more.

Followed the recipe; however, I added a bit of olive oil and served on toasted sourdough bread. Delicious!

Great as is, also super easy to riff off of based on what’s in your pantry and fridge. We have tuna packed in it’s own juice, so I added a little a olive oil. I make my own picked sweet Hungarian wax peppers at the end of every growing season, so I added those plus a store bought pickled hot Italian pepper.

perfect dish for hot summer night. toasted bread to get all the juices. thanks!!

I put a smear of mayo and a bunch of mixed greens on whole grain toast and topped it with the tuna. Delicious. It think it would also taste great with black olives and scallions added.

This is a delicious summer salad. For optimal taste, use high-quality tuna, such as Tonnino pole line wild taught yellowfin tuna in olive oil (sold from Whole Foods). If you want an extra boost, add thinly sliced shallots and cherry tomatoes. I served the salad on a bed of baby butter lettuce.

This is a good sandwich but you can amp it up. Try a Tunisian casse croute. Tuna, hard boiled eggs, chopped onion, potato, capers, olives, anchovies if you like. Dress with a little vinegar & oil. Put it a bun or bread painted with harissa. Heaven!

Excellent! I can't find oil-packed tuna in my area so I added 1 1/2 tbsp extra-virgin olive oil. My store didn't have serrano peppers so I used a jalapeño. Because I intended to eat this tuna salad in a tortilla as a wrap I chopped the peppers. I’ve been looking for a tuna salad without mayonnaise and this one is perfect. I’ve used a red bell pepper in my tuna salad ever since I came across The NYT recipe for Classic Tuna Salad Sandwich, but I never thought of putting a hot pepper in there, too.

Made as directed, and other than peppers sitting for 15 minutes or so, made no changes. It was easy and delicious.

A variation of this was a staple of my Italian grandfathers' summer meals. He skipped the hot chilli and added chopped tomatoes and green onion. The color pepper used, including green, depended on what was ripe in the garden that day that day.

Delicious. Added can white beans, roasted red peppers (TJ's) and poured on a bit of vinaigrette before serving.

Oh, and also added some mozzarella balls and used water packed tuna and a bit of olive oil and vinaigrette. Yum.

Water-packed tuna lacks the flavor of tuna packed in olive oil (avoid cans packed in soy and other cheap oils). In fact here in Italy where canned or jarred tuna is used extensively, I've never seen tuna packed in water. Look for tuna labeled Ventresca which means belly. It's expensive but worth it; not sure where you can find it in America.

Delicious and healthful, a nice change of pace from mayo-heavy tuna salads. I agree with others that using water-packed albacore and adding good olive oil is better than using oil-canned tuna. I’ll add some capers next time.

Amazing! This is my new favorite lunch. Although, I don't see how this feeds four people. I could eat the whole thing myself, but it's a good amount for two with some bread on the side.

I love this recipe and so does everyone I’ve made it for. I make it again and again. I use 2 jalapeños (or whatever hot pepper I can find) as I like it spicier. I also pickle the peppers much longer. Sometimes an hour or more.