Spicy Tuna Salad
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!
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!
Notes
Serving Inspo: 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, n lettuce wraps, bell pepper halves, zucchini or cucumber boats, with arugula.
Nutrition
Calories: 371kcalCarbohydrates: 3gProtein: 23gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 58mgSodium: 1292mgPotassium: 297mgFiber: 1gSugar: 1gVitamin A: 541IUVitamin C: 15mgCalcium: 37mgIron: 3mg
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