Tuna salad…the words that every school-age child dreads to hear. Well this isn’t your cafeteria tuna salad. This version is made with fresh or frozen yellowfin tuna.
The Gulf Coast has some of the best tuna fishing opportunities with a relatively short run offshore. There’s nothing that I love more then fresh tuna straight off the fish with a splash of soy sauce, but sometimes you just want a quick lunch or an elevated dip.
Don’t count out other saltwater fish for this recipe, I have made it plenty of times with mahi-mahi, amberjack, and redfish with the result being just as tasty.
Yield: 4 servings
- ½ lb Tuna (Mahi, amberjack, cobia, redfish, etc.)
- ¼ cup bell pepper
- ¼ cup shallots
- ¼ cup jalapeno or ½ large jalapeno
- ¼ cup celery
- ¼ cup cucumbers
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 ½ tablespoons blackening seasoning
- 1 tablespoon fresh dill, minced
- 1 tablespoon Louisiana Hot Sauce
- Season the tuna with 1 tablespoon of the blackening seasoning and cook until cooked through and let cool.
- While the fish is cooling, dice (pea size) all of the veggies to a uniform size. If the jalapenos are hot or if you prefer, remove the seeds. I love the texture that cucumber peels add to this dish so I leave the skin on.
- Once your fish is cool or at room temperature, add the diced veggies, the remaining blackening seasoning, and the remaining ingredients.
- Serve immediately with crackers, on sandwiches, with a salad or place in the fridge for future tuna salad sandwiches that are sure to knock your Crocs off.
You’ll find more great dishes from the Recreational Chef on Instagram at instagram.com/recreationalchef/
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