Spicy Zesty Tuna Salad (Printable)

Vibrant tuna salad with spicy mayo, lemon juice, and scallions. Protein-rich, easy to prepare, perfect for sandwiches or wraps.

# 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)

# Step-by-Step:

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 to the dressing. Gently mix until tuna is evenly coated.
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 refrigerate for 30 minutes for enhanced flavor development.

# Expert Advice:

01 -
  • It takes less time than waiting for delivery and tastes infinitely better than anything pre-made.
  • The bright lemon juice and spicy mayo turn boring pantry tuna into something you actually crave.
  • You can adjust the heat level without sacrificing flavor, so even picky eaters stay happy.
  • It works as a quick lunch, a sandwich filling, or even a topping for crisp lettuce cups when youre feeling virtuous.
02 -
  • Drain the tuna thoroughly and press it with a fork against the side of the bowl, because extra water will make your salad watery and sad.
  • Start with less Sriracha than you think you need, because you can always add more but you cant take it back once its too spicy.
  • Fresh lemon juice is non-negotiable here, the bottled stuff tastes flat and artificial compared to the real thing.
  • If youre making this ahead, wait to add the scallions and celery until just before serving so they stay crisp.
03 -
  • Use a fork to flake the tuna instead of a spoon, because it gives you more control and keeps the chunks from turning into paste.
  • Add a pinch of smoked paprika or a dash of cayenne to the dressing for an extra layer of warmth without more acidity.
  • Taste the tuna before you season, because some brands are saltier than others and you might need less salt than you expect.
  • If youre using Greek yogurt instead of mayo, add a tiny bit more lemon juice and a drizzle of olive oil to keep it from tasting too tangy.
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