Spicy Zesty Tuna Salad (Printable Version)

Vibrant tuna salad featuring spicy mayo, fresh lemon juice, and crisp scallions for a zesty, protein-packed meal.

# 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, 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

# How-To Steps:

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 bowl. Gently mix until tuna is evenly coated with dressing.
03 - Taste and adjust seasoning by 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 comes together in less time than it takes to wait for takeout, making busy weekdays feel a little less chaotic.
  • The spicy mayo dressing has that addictive heat that sneaks up on you in the best way, keeping every bite interesting.
  • You probably have most of these ingredients already, so its a lifesaver when the fridge looks empty.
  • It works for so many situations, from a quick sandwich filling to a fancy lettuce wrap for guests.
02 -
  • Drain the tuna completely by pressing it with a fork in the strainer, or youll end up with a soupy mess that slides off your bread.
  • Start with less Sriracha than you think you need because the heat builds as it sits, and you can always add more but cant take it away.
  • If youre making this ahead, keep the herbs separate and add them right before serving so they stay bright and fresh instead of wilting into sad green bits.
03 -
  • Chill your mixing bowl for a few minutes before assembling if youre eating this on a hot day, it keeps everything crisp and refreshing.
  • Use a fork to flake the tuna instead of a spoon so you control the texture and avoid turning it into mush.
  • Zest a little lemon directly over the finished salad for an aromatic boost that makes it taste like you spent way more time on it.
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