Pepperoncini Ranch Tuna Salad Recipe
Introduction
Pepperoncini Ranch Tuna Salad is a zesty twist on a classic favorite, combining the tangy bite of pepperoncini peppers with creamy ranch and tuna. This easy, flavorful salad is perfect for a quick lunch or a light dinner.
Ingredients
- 3 (5 oz) cans tuna in water, drained
- ⅓ cup mayonnaise
- ¼ cup ranch dressing
- ½ cup chopped pepperoncini peppers
- ½ cup diced celery
- ¼ cup sliced green onions
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Step 1: In a large mixing bowl, add drained tuna and break it up with a fork.
- Step 2: Add mayonnaise, ranch dressing, chopped pepperoncini, celery, green onions, garlic powder, and black pepper.
- Step 3: Stir everything together until well combined and creamy.
- Step 4: Taste and adjust seasoning as needed.
- Step 5: Serve chilled with crackers, in lettuce cups, or on sandwiches.
Tips & Variations
- For extra crunch, add chopped cucumber or bell peppers.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- If you like more heat, include some of the pepperoncini juice or a pinch of red pepper flakes.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled and should be discarded if left out at room temperature for more than two hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peppers instead of pepperoncini?
Fresh peppers can be used but will have a different flavor profile and may not be as mild or tangy. Pickled pepperoncini add a unique briny flavor that complements the ranch dressing.
Is this salad suitable for meal prep?
Yes, it holds up well for a few days, making it great for meal prep. Just keep it refrigerated and add any fresh toppings like lettuce or crackers right before eating.
PrintPepperoncini Ranch Tuna Salad Recipe
This Pepperoncini Ranch Tuna Salad is a flavorful and creamy twist on a classic tuna salad, combining the tangy zest of pepperoncini peppers with the creamy richness of ranch dressing and mayonnaise. Perfect for a quick lunch or light dinner, this salad can be served chilled with crackers, in lettuce cups, or on sandwiches for a delicious, easy-to-make meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Tuna Salad
- 3 cans (5 oz each) tuna in water, drained
- ⅓ cup mayonnaise
- ¼ cup ranch dressing
- ½ cup chopped pepperoncini peppers
- ½ cup diced celery
- ¼ cup sliced green onions
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Prepare Tuna: In a large mixing bowl, add the drained tuna and break it up with a fork to create a flaky texture for the salad.
- Add Ingredients: Pour in the mayonnaise, ranch dressing, chopped pepperoncini peppers, diced celery, sliced green onions, garlic powder, and black pepper into the bowl with the tuna.
- Combine: Stir all the ingredients thoroughly until they are well combined and the mixture has a creamy consistency.
- Adjust Seasoning: Taste the tuna salad and adjust the seasoning with additional black pepper or other spices if desired.
- Serve: Chill the tuna salad, then serve it with crackers, in lettuce cups, or as a filling for sandwiches for a refreshing and tasty meal.
Notes
- For extra zest, add more chopped pepperoncini peppers or a splash of their juice.
- This salad can be made a few hours ahead and refrigerated to enhance the flavors.
- Use low-fat mayonnaise or ranch dressing for a lighter version.
- Serve on whole-grain bread or wraps for added fiber and nutrients.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Keywords: tuna salad, pepperoncini salad, ranch tuna salad, easy tuna recipe, no cook tuna salad, quick lunch recipe
