Creamy, bright, tangy and deliciously spicy, this Spicy Tuna Salad makes that can of tuna sitting in your pantry taste actually exciting!
Ready in 5 minutes and perfect for sandwiches, tuna melts, wraps, lettuce cups or as a dip, this tuna salad is quick and easy to make but so satisfying!
Spicy Tuna Salad
I’ve been obsessed with trying out different salads lately (peep my Avocado Egg Salad that I posted the other day, so good!!!) and today I’m sharing this Spicy Tuna Salad which is perfect for a fun lunch!
We loved this on whole grain bread but it’s also delicious in lettuce cups, wraps, or even just with crackers or chips for a fun dip!
This Spicy Tuna Salad is:
- Creamy and spreadable.
- Deliciously spicy.
- Bright and tangy, not heavy or greasy.
- Packed with flavor, makes regular tuna fun!
- Quick and easy.
- Perfect for sandwiches, wraps, lettuce cups or as a dip.
- A fun upgrade to classic tuna salads out there.
- Naturally gluten-free.
Spicy Tuna Salad Ingredients
Tuna. You can use tuna in oil or water.
Mayonnaise, just a bit for some creaminess, this recipe doesn’t use lots of mayo but you can also do half Greek yogurt, if you want more tanginess.
Spring onions, for freshness!
Jalapeños, I like using pickled jalapeños for this because I like to also add in some of the brine but you can also use fresh!
Jalapeño brine, from the pickled jalapeño.
Lime juice or lemon juice, for more freshness and some tang, you can add more if you’re not using the pickled jalapeño brine!
Sriracha, for more spiciness and that delicious hint of sweet that Sriracha has! If you don’t want the hint of sweetness or have another favorite hot sauce, just use that one but we love Sriracha for this tuna salad!
Mustard, we like classic yellow mustard for this salad.
Paprika or chili powder, optional, for a hint of smokiness.
Different Ways to serve Spicy Tuna Salad
- With raw veggies.
- As a tuna melt with cheese.
- On bread, white bread or sourdough.
- On Colombian Arepas.
- Spring roll style in rice paper wraps (check out how to use them in my Vietnamese Fried Spring Rolls tutorial).
- On bagels or croissants.
- On hashbrowns.
- On flatbreads.
- With crackers, crostini, pita chips.
- In phyllo cups.
- In lettuce wraps, bell pepper halves, zucchini or cucumber boats.
- With arugula.
Storing Instructions
You can store Spicy Tuna Salad covered in the refrigerator for up to 3-4 days. The flavors will deepen overtime so it’s a great make-ahead or meal-prep idea!
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag us @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️
Spicy Tuna Salad
Ingredients
- 4 5-oz (700 g) canned tuna (in oil or water, drained)
- 1 cup (220 ml) mayonnaise
- 1/3 cup (80 ml) Sriracha (or to taste, or use your favorite hot sauce)
- 1/2 cup (60 g) chopped spring onions (about 1-2 spring onions)
- 7 tbsp (40 g) diced pickled jalapeños (about 1/2 cup, you can also use about 3-4 fresh jalapeños instead)
- 3 and 1/2 tsp (15 ml) yellow mustard
- 3 tbsp (45 ml) brine from the pickled jalapeños (or lime or lemon juice)
- 3 tbsp (45 ml) lime juice (or lemon juice)
- 3/4 tsp (2 g) paprika or chili powder (optional)
- Salt and pepper (to taste, you might not need salt at all if the ingredients you use already quite a bit of salt! I don't add any, taste before adding salt!)
Instructions
- Add all the ingredients into a bowl and mix until combined and creamy. Store covered in the refrigerator for up to 3-4 days. The flavors will deepen overtime so it's a great make-ahead or meal-prep idea!
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