Tuna Salad (Justin Wilson's)
Submitted by azjr
Cajun cooking legend Justin Wilson’s tuna salad kicks it up with hot sauce, dill relish, and mustard stirred into chopped hard-boiled eggs and mayo. Ready in 10 minutes flat, this spicy Southern spin on canned tuna is anything but boring.
YIELD
8 servingsPREP
5 minCOOK
5 minREADY
10 minLeave it to Justin Wilson, the Cajun humorist himself, to take a humble can of tuna and give it a Louisiana attitude.
This isn’t your mama’s bland tuna salad. Hot sauce, tangy dill relish, and a good hit of mustard get mixed into chopped hard-boiled eggs and mayo before the tuna even enters the picture.
The trick is building all that flavor in the dressing first, then folding the tuna in gently so it stays chunky.
Ten minutes, six ingredients, and you’ve got a spicy, tangy spread that’s just as good stuffed into a po’boy as it is scooped onto crackers with an ice-cold sweet tea.
I guar-on-tee!
Kitchen Tips
- Mix the dressing ingredients before adding the tuna so the flavors are evenly distributed, not clumpy
- Start with 2 tablespoons of mayo and add more only if the salad looks dry after folding in the tuna
- Use a fork to flake the tuna into big chunks rather than mashing it for better texture
Ingredients
Directions
Combine eggs and dill relish.
Add the rest of the ingredients, except tuna, and mix really well.
Then add tuna.
If the mixture is dry, add some more mayonnaise.
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