Spicy Zesty Tuna Salad (Printable Version)

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

# What You 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)

# Directions:

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, scallions, and celery if using to the bowl. Gently mix until tuna is evenly coated with dressing, breaking up any large chunks while maintaining texture.
03 - Taste the salad and adjust seasoning by adding more lemon juice or hot sauce according to preference for desired spice level and brightness.
04 - Serve immediately with fresh herb garnish and lemon wedges, or refrigerate for 30 minutes to allow flavors to meld and enhance the overall taste profile.

# Expert Advice:

01 -
  • It comes together in under ten minutes, making it perfect for those moments when cooking feels like too much effort.
  • The spicy kick and zesty brightness make plain tuna taste like something you actually chose to eat, not settled for.
  • You can pile it on toast, stuff it in a wrap, or eat it straight from the bowl without judgment.
02 -
  • Drain that tuna really well, I once skipped this step and ended up with a soupy disaster that no amount of extra mayo could fix.
  • Start with less Sriracha than you think you need because the heat intensifies as it sits, and you can always add more but cant take it back.
03 -
  • Use tuna packed in water rather than oil for this recipe, as oil-packed tuna can make the whole thing too greasy and heavy.
  • Taste your hot sauce before adding it all at once, because different brands vary wildly in heat level and you dont want to blow your head off accidentally.
  • Let the salad sit for even just five minutes after mixing, it makes a surprising difference in how the flavors come together.
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