Spicy Zesty Tuna Salad (Printable)

Protein-packed tuna salad with spicy mayo, fresh lemon juice, and crisp scallions. Ready in 10 minutes.

# 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, 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
11 - Lemon wedges

# Directions:

01 - In a medium bowl, whisk together mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
02 - Add drained tuna, scallions, and celery to the bowl. Gently fold ingredients until tuna is evenly coated with dressing.
03 - Taste the mixture and adjust seasoning as needed, adding additional lemon juice or hot sauce to achieve desired spice level.
04 - Serve immediately garnished with fresh herbs and lemon wedges, or refrigerate for 30 minutes to enhance flavors before serving.

# Expert Tips:

01 -
  • It takes less time to make than waiting for delivery and tastes better than anything from a deli counter.
  • The heat wakes up your taste buds without covering up the tuna, and the lemon keeps everything bright and alive.
  • You can make it as mild or as fiery as you want just by adjusting the Sriracha, so it works for everyone.
  • It holds up well in the fridge for a couple days, which means easy lunches all week long.
02 -
  • Drain the tuna thoroughly and press out excess water with a fork, because even a little extra liquid will make the salad soupy and dilute the flavors.
  • Start with less Sriracha than you think you need, mix it in, then taste and add more, because heat builds and you can always add but never take away.
  • Let the salad sit in the fridge for at least 15 minutes if you have time, as the flavors become more harmonious and the spice mellows just a bit.
03 -
  • Use tuna packed in water instead of oil for a cleaner flavor that lets the dressing shine, and always buy chunk or solid tuna for better texture.
  • Slice the scallions as thin as you can manage so they blend seamlessly into every bite without overwhelming the tuna.
  • Chill your serving bowl or plate for a few minutes before plating if you're serving this cold, it keeps everything refreshing on warm days.
  • If you like it extra zesty, add a tiny pinch of lemon zest along with the juice for a burst of citrus aroma that lingers.
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