Peperoncini tuna salad
Canned tuna is always a pantry staple of mine for a quick and simple protein. I always love meal prepping a crunchy and flavor-packed tuna salad for the week to serve with crackers or toasted bread. This peperoncini tuna salad is my ideal tuna recipe, full of heat, crunch and flavor.
It’s made with cannellini beans for even more protein, and has chopped peperoncini and jalapeno peppers for added heat. It’s light and healthy, and the perfect meal prep for busy weeks.
This recipe comes together in minutes and doubles as meal prep for the week. Serve it over your favorite greens salad, on a toasted bagel, or with your favorite crackers. It’s fresh and delicious, and such a good way to bump the protein during lunch time.
Other make-ahead lunch options-
Ingredients you’ll need to make peperoncini tuna salad
- Canned tuna– I love using albacore tuna in oil for this recipe. If using tuna in oil, drain the water and add a few drizzles of olive oil to the tuna mix
- Mayo + dijon mustard- not an overwhelming amount, but enough to add flavor and creaminess
- Lemon juice + zest
- Cannellini beans– a subtle and delicious way to bulk up the fiber & protein
- Chopped celery for crunch
- Chopped peperoncini and pickled jalapeno peppers for heat
- Cilantro and parsley for added flavor
- Salt & pepper to taste
- Add the tuna in oil to a bowl. Flake it well using a fork
- Chop your veggies and herbs and add it to the tuna with the cannellini beans
- Mix all the ingredients together with the tuna, including the herbs, a little mayonnaise, dijon mustard and lemon juice. Season with salt & pepper to taste
- Serve with your favorite crackers or toasted bread, and refrigerate leftovers for up to 5 day
Make it your own
This tuna salad is completely customizable, and can be made to your liking. Feel free to add/remove any veggies you don’t like. Here are some common modifications-
- add red onion for extra crunch and flavor
- swap chickpeas for the cannellini beans- but if beans aren’t your thing, you can leave them out
- add dill for even more herby flavor
It’s truly so simple to make, and hits the spot every time. You guys are going to love this recipe! You can tag me on Instagram if you try it.
Other meal-prep recipes you’ll like:
Black Bean and Veggie Burritos
Baked Zucchini Corn Fritters
Spinach & White Bean Burgers
Peperoncini Tuna Salad
Ingredients
- 2 cans of tuna in oil 5-6 oz each
- 1 cup cannellini beans
- 2 stalks of celery finely diced
- 1/4 cup jarred pickled jalapenos chopped. I used Trader Joes hot & sweet jalapenos
- 1/3 cup chopped peperoncini peppers
- Handful of cilantro and parsley chopped
- Juice from 1/2 lemon
- 1 tsp lemon zest
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- Salt & pepper to taste
Directions
- Add the tuna with the oil to a bowl. If using tuna in water, drain the water and add the tuna to a boil with 2 tbsp of olive oil. Flake with a fork
- Add the white beans, chopped herbs, chopped jalapenos, peperoncini, celery, lemon juice, zest, mayo and dijon. Mix well
- Season with salt & pepper to taste. Garnish with fresh herbs when serving
- Leftovers can be refrigerated for up to 5 days
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