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–+ servings
Clara Whitley

Spicy Tuna Salad

A nostalgic twist on traditional tuna salad, this spicy version combines creamy goodness with a zingy heat, perfect for summer picnics or quick lunches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cans 2 cans of tuna (5 oz each, drained)
  • 1/4 cup 1/4 cup mayo (or Greek yogurt for a healthier twist)
  • 1 tablespoon 1 tablespoon Dijon mustard
  • 1 tablespoon 1 tablespoon sriracha (adjust to taste) Feel free to substitute with a different hot sauce or add cayenne pepper.
  • 1/4 cup 1/4 cup diced celery For added crunch.
  • 1/4 cup 1/4 cup diced red onion For a bit of bite.
  • 1 tablespoon 1 tablespoon fresh lemon juice Brightens the flavors.
  • 1 tablespoon 1 tablespoon chopped fresh cilantro or parsley Optional for garnish.
  • to taste Salt and pepper To season the salad.

Method
 

Preparation
  1. Start by draining your cans of tuna thoroughly; you want a salad that’s creamy, not watery.
  2. Flake the tuna in a mixing bowl with a fork, breaking it into bite-sized chunks.
  3. Add in the mayo and Dijon mustard, and stir well until fully incorporated.
  4. Drizzle in your sriracha, adjusting the amount based on your desired spice level.
  5. Fold in the diced celery and red onion, and add the lemon juice, salt, and pepper.
  6. Give everything a final mix and sprinkle cilantro or parsley on top for garnish.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 8gProtein: 26gFat: 10gSaturated Fat: 1.5gSodium: 600mgFiber: 2gSugar: 1g

Notes

This salad can be served as a classic sandwich, in lettuce wraps, stuffed in avocados, or in a mixed salad bowl. You can also make it vegan by swapping tuna for chickpeas and mayo for vegan mayo.

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