Spicy Zesty Tuna Salad (Printable Version)

Vibrant, protein-packed tuna with spicy mayo, fresh lemon, and crisp scallions for a zesty kick.

# Components:

→ Seafood

01 - 2 cans (5 oz each) tuna in water, drained

→ Vegetables & Aromatics

02 - 2 scallions, thinly sliced
03 - 1 celery stalk, finely diced (optional)

→ Dressing

04 - 3 tablespoons mayonnaise
05 - 2 teaspoons Sriracha or hot sauce, adjusted to taste
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon garlic powder
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 1 tablespoon chopped fresh parsley or cilantro (optional)
11 - Lemon wedges

# Preparation steps:

01 - In a medium bowl, whisk together the mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
02 - Add the drained tuna, scallions, and celery to the bowl. Gently mix until the tuna is evenly coated with the dressing.
03 - Taste and adjust seasoning, adding more lemon juice or hot sauce if desired.
04 - Serve immediately, garnished with fresh herbs and lemon wedges, or chill for 30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • It comes together in under ten minutes, which means you can make it even when your brain is too tired to think.
  • The spicy mayo and lemon juice create this bright, zingy flavor that makes canned tuna taste almost luxurious.
  • You can pile it on toast, stuff it in a wrap, or eat it straight from the bowl without judgment.
02 -
  • Drain the tuna thoroughly by pressing it against the side of the strainer, any extra water will dilute the dressing and make everything bland.
  • Start with half the Sriracha and taste before adding more, the heat builds quickly and you can't take it back once it's in.
03 -
  • Use solid white albacore tuna if you want bigger, meatier chunks that hold up better in the salad.
  • Let the salad sit for at least ten minutes after mixing so the flavors have time to settle into each other and taste more balanced.
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