Spicy Zesty Tuna Salad (Printable)

Vibrant tuna salad with spicy mayo, fresh lemon, and scallions. Protein-packed, dairy-free, and ready in 10 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)

# How-To:

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 mix until tuna is evenly coated with dressing, being careful not to break up the tuna excessively.
03 - Taste the mixture and adjust seasonings by adding additional lemon juice or hot sauce as desired for personalized spice level and brightness.
04 - Transfer to serving dish and garnish with fresh herbs and lemon wedges. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, with ingredients you probably already have.
  • The spicy mayo coating turns plain tuna into something you actually crave.
  • It's flexible enough to eat on bread, in lettuce cups, or straight from the bowl with crackers.
  • The protein keeps you full without feeling heavy or bland.
02 -
  • Drain the tuna really well or the whole salad will be soupy and sad, I learned this after my first attempt turned into tuna soup.
  • Taste before you add more salt because the tuna and mustard already bring some saltiness to the mix.
  • If you make it ahead, the flavors get even better after sitting in the fridge for a bit.
03 -
  • Use chunk light tuna instead of albacore if you want a milder flavor and lower mercury content.
  • Mix the dressing first and taste it on its own so you can adjust the heat and tang before adding the tuna.
  • A squeeze of fresh lime instead of lemon gives it a slightly different but equally delicious citrus note.
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