Spicy Zesty Tuna Salad (Printable)

A vibrant, protein-packed tuna salad featuring spicy mayo, fresh lemon juice, and crisp scallions for a zesty kick.

# 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, 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 for serving

# How to Make It:

01 - In a medium mixing bowl, whisk together mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the mixture achieves a smooth consistency.
02 - Add the drained tuna, sliced scallions, and diced celery to the bowl with the dressing. Gently fold the components together until the tuna is evenly coated.
03 - Taste the salad and adjust the seasoning by adding additional lemon juice or hot sauce as desired to achieve your preferred level of heat and tang.
04 - Serve the salad immediately garnished with fresh herbs and lemon wedges, or refrigerate for 30 minutes to allow flavors to meld and intensify.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide what to eat.
  • The spicy mayo gives it a kick that makes plain tuna feel like a completely different ingredient.
  • You can adjust the heat and tang to fit your mood without following any rules.
  • It works as a quick lunch, a sandwich filling, or straight from the bowl with crackers.
02 -
  • Drain the tuna completely or press it gently with a fork in the can, excess water dilutes the dressing and makes everything sad and soupy.
  • Add the Sriracha gradually if you are unsure about heat, I once dumped in a tablespoon without thinking and had to eat it over three days because my mouth was on fire.
  • Fresh lemon juice is not negotiable, the bottled stuff tastes flat and artificial next to the real thing.
03 -
  • Use a fork to flake the tuna instead of a spoon, it gives you more control and keeps the chunks from turning into mush.
  • If you want extra crunch, add finely diced bell pepper or cucumber right before serving so they stay crisp.
  • Taste the tuna from the can before you season, some brands are saltier than others and you might need less salt than you think.
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