Here you’ll find my recipe for an easy and delicious sandwich filling: spicy tuna salad with egg.
As the name suggests, this salad is made with tinned tuna, chopped hard-boiled eggs, fresh jalapeños and a dash of chilli sauce, plus a generous spoonful of mayonnaise and crème fraîche.
If you can’t get hold of fresh jalapeños, you can use 1/2 a green pepper or another very mild green chilli instead.
Spicy tuna salad with egg is lovely in a sandwich or on a slice of Danish rye bread (rugbrød), or you can put it on the lunch table, for Easter, for example.
Whether you use tuna in oil or in water for this tuna salad with egg is up to you — I almost always use tuna in water, but that’s really just old habit.
Spicy tuna salad with egg
Recipe for an easy tuna salad with egg and chilli: mildly spicy and really delicious.
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Ingredients
- 2 tins tuna, drained
- 4 hard-boiled eggs
- 2 fresh jalapeños, deseeded and finely chopped
- 2 spring onions, finely sliced
- 75 ml mayonnaise
- 2 tbsp crème fraîche – I use 18% fat
- 1 tsp Dijon mustard
- 1 tsp chilli sauce – adjust to taste
- Salt and pepper
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Method
- Roughly chop the hard-boiled eggs. You can use an egg slicer if you like, slicing each egg in both directions (lengthways, then crossways).
- Put the tuna, eggs, crème fraîche, mayonnaise, Dijon mustard, chilli sauce, jalapeños and spring onions in a bowl and stir well to combine.*If you can’t get hold of fresh jalapeños, you can use 1/2 a green pepper or another very mild green chilli instead.
- Season the tuna salad with salt and pepper, and add more chilli sauce if you want it spicier.You can also add a little freshly squeezed lemon juice, which gives it a lovely freshness.
- Keep your spicy tuna salad with egg covered in the fridge until you are ready to serve it.
Nutrition
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