ChefXi OfficialA bright, elevated take on the classic tuna salad, featuring smoky charred jalapeños, briny capers, and a hint of Mediterranean zest.
Place the whole jalapeno over an open gas flame or under a broiler, turning occasionally until the skin is charred and blistered. Place in a small bowl, cover with plastic wrap for 5 minutes, then peel off the charred skin, remove seeds, and mince.
Charring the pepper adds a subtle smokiness that bridges the gap between classic deli style and BBQ soul.
In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, smoked paprika, and black pepper until the dressing is smooth and vibrant.
Add the drained tuna to the dressing. Use a fork to flake the tuna into the sauce, ensuring every piece is coated but leaving some larger chunks for texture.
Don't over-mix; you want 'flakes', not a paste. Respect the ingredient's integrity.
Fold in the minced charred jalapeno, diced celery, sliced green onions, chopped capers, and fresh parsley until evenly distributed.
Cover and refrigerate for at least 15 minutes before serving to allow the flavors of the capers and smoke to harmonize with the tuna.
Serve on thick-cut toasted sourdough or inside a crisp lettuce cup for a low-carb option.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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