Spicy Zesty Tuna Salad (Printable)

Vibrant tuna salad featuring spicy mayo, fresh lemon juice, and crisp scallions. Perfect for sandwiches, wraps, or standalone meals.

# What You'll Need:

→ 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 (optional)

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under ten minutes, which means you can go from starving to satisfied without losing your mind.
  • The heat from the Sriracha wakes up the tuna in a way that plain mayo never could, and the lemon juice keeps it from feeling heavy.
  • You can eat it straight from the bowl, pile it onto toast, or stuff it into a wrap without changing a single thing.
02 -
  • Drain the tuna completely by pressing it against the side of the can with a fork, or your salad will turn into a soupy mess.
  • If you taste the dressing before adding the tuna and think it's too spicy, don't worry, the fish will mellow it out considerably.
  • Chilling the salad for even fifteen minutes makes a noticeable difference in flavor, so if you have the time, do it.
03 -
  • Use a fork to flake the tuna instead of a spoon, because it gives you more control and keeps the chunks intact.
  • Let the dressing sit for a minute after whisking so the garlic powder has time to bloom and the flavors start to marry.
  • If you're sensitive to heat, start with one teaspoon of Sriracha and work your way up, tasting as you go.
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