Spicy Zesty Tuna Salad (Printable)

Protein-packed tuna salad with spicy mayo, lemon juice, and crisp scallions. Versatile for sandwiches, wraps, or standalone meals.

# Ingredient List:

→ 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, adjust 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)

# Steps:

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

# Expert Advice:

01 -
  • It takes less time to make than waiting for takeout and tastes ten times better.
  • The spicy mayo clings to every flake of tuna, giving you flavor in every single bite.
  • You can adjust the heat level without losing that zesty brightness that makes it addictive.
  • It works just as well stuffed in a sandwich as it does eaten straight from the bowl with crackers.
02 -
  • If you do not drain the tuna thoroughly, the salad will be soupy and the dressing will slide right off.
  • Adding the lemon juice at the end as a finishing touch can brighten up leftovers that have dulled in the fridge overnight.
  • Letting the salad sit for even just 10 minutes before eating gives the scallions time to soften slightly and release their flavor into the mix.
03 -
  • Use a fork to gently flake the tuna instead of stirring aggressively, so you keep some texture instead of turning it into a paste.
  • Make a double batch and keep it in an airtight container in the fridge for up to three days, it actually tastes better the next day.
  • If you are serving this at a gathering, set out the tuna salad with a variety of breads, crackers, and lettuce leaves so everyone can build their own.
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