Spicy Zesty Tuna Salad (Printable)

Vibrant tuna salad with spicy mayo, fresh lemon, and crisp scallions. Protein-packed and ready in 10 minutes.

# 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 (optional)

# Step-by-step Directions:

01 - In a medium bowl, whisk together mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
02 - Add drained tuna, scallions, and celery if using to the bowl. Gently mix until tuna is evenly coated with dressing.
03 - Taste the salad and adjust seasoning as needed, adding more lemon juice or hot sauce for additional flavor intensity.
04 - Serve immediately garnished with fresh herbs and lemon wedges, or refrigerate for 30 minutes to enhance flavors before serving.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with ingredients you probably already have tucked away in your pantry.
  • The spicy mayo gives it a restaurant-quality kick that makes boring lunch prep feel like a treat.
  • You can adjust the heat level easily, making it mild for kids or fiery for those who love bold flavors.
  • It works just as well stuffed into a sandwich as it does eaten straight from the bowl with crackers.
02 -
  • Drain the tuna really well, pressing it gently with the back of a spoon, or you will end up with a soupy mess instead of a thick, satisfying salad.
  • Start with less Sriracha than you think you need, because you can always add more but you cannot take it back once it is too spicy.
  • If you are making this ahead, wait to add the scallions and celery until just before serving so they stay crisp and do not get limp.
03 -
  • Use chunk light tuna instead of albacore if you want a milder flavor and a softer texture that mixes more easily.
  • A tiny pinch of smoked paprika in the dressing adds a subtle depth that people will notice but will not be able to quite place.
  • Let the salad sit for just five minutes after mixing so the tuna can soak up the dressing and everything tastes more cohesive.
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