Spicy Zesty Tuna Salad (Printer-friendly)

Vibrant protein-packed tuna with spicy mayo, lemon juice, and crisp scallions. Ideal 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, or 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)

# How To Make It:

01 - In a medium bowl, whisk together mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and fully combined.
02 - Add drained tuna, sliced scallions, and diced celery if using to the bowl. Gently mix until tuna is evenly coated with dressing.
03 - Taste the salad and adjust seasoning as needed, adding additional lemon juice or hot sauce to reach desired flavor intensity.
04 - Serve immediately garnished with fresh herbs and lemon wedges, or refrigerate for 30 minutes to allow flavors to develop.

# Expert Tips:

01 -
  • It delivers bold, restaurant-level flavor in under ten minutes with pantry staples you probably already have.
  • The spicy mayo base is endlessly customizable, so you can dial the heat up or down depending on your mood or who youre feeding.
  • Its versatile enough to stuff into sandwiches, pile onto crackers, or eat straight from the bowl when no one is watching.
02 -
  • Drain the tuna thoroughly and press out the liquid, or your salad will be soupy and the dressing wont cling properly.
  • Start with less Sriracha than you think you need, the heat intensifies as it sits, and its easier to add more than to fix an overly spicy batch.
  • If youre making this ahead, wait to add the scallions and celery until just before serving so they stay crisp and fresh.
03 -
  • Use a fork to flake the tuna gently rather than stirring aggressively, this keeps some texture instead of turning it into a uniform paste.
  • If you want extra depth, toast the garlic powder in a dry pan for 30 seconds before adding it to the dressing, it brings out a subtle sweetness.
  • For a smoky twist, add a quarter teaspoon of smoked paprika or a dash of chipotle powder along with the Sriracha.
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