Spicy Zesty Tuna Salad (Printable)

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

# 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 the tuna is evenly coated with dressing.
03 - Taste the salad and adjust seasoning by adding more lemon juice or hot sauce as desired for optimal flavor balance.
04 - Serve immediately garnished with fresh herbs and lemon wedges, or chill for 30 minutes to enhance flavor development.

# Expert Suggestions:

01 -
  • It takes less time to make than waiting for delivery and tastes twice as fresh.
  • The spicy mayo and lemon give it a brightness that makes you forget it came from a can.
  • You can eat it straight from the bowl or turn it into a sandwich without any extra effort.
  • It's one of those recipes that feels indulgent but is actually packed with protein and light on carbs.
02 -
  • Drain the tuna really well, press it with a fork or paper towel if you need to, or the salad will be soupy.
  • Taste before you serve because canned tuna varies in saltiness and you might need less or no added salt at all.
  • If you make it ahead, the flavors get even better after sitting, but add the herbs right before serving so they stay bright.
03 -
  • Use good quality canned tuna if you can, it makes a noticeable difference in flavor and texture.
  • Let the salad sit for even just 10 minutes before serving, the flavors marry and it tastes more cohesive.
  • If you like more heat, add a pinch of red pepper flakes along with the Sriracha for a deeper burn.
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