Description
A vibrant and healthy Spicy Tuna Salad with fresh vegetables and a zesty Asian-inspired dressing. This no-cook recipe combines canned tuna with crunchy cucumber, carrots, and bell pepper, tossed in a creamy, spicy sauce made from mayonnaise or Greek yogurt, sriracha, soy sauce, and sesame oil. Perfect for a quick lunch or light dinner, it can be enjoyed as a sandwich filling, lettuce wrap, or with crackers.
Ingredients
Scale
Main Ingredients
- 2 (5 oz) cans tuna in water, drained
- ¼ cup mayonnaise or Greek yogurt
- 1 tablespoon sriracha or chili garlic sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ cup finely chopped cucumber
- ¼ cup shredded carrots
- ¼ cup chopped red bell pepper
- 2 green onions, sliced
- 1 tablespoon chopped fresh cilantro (optional)
- Salt and black pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the dressing: In a large bowl, whisk together the mayonnaise (or Greek yogurt), sriracha, soy sauce, and sesame oil until smooth and well combined to create a flavorful spicy dressing.
- Add the tuna: Add the drained tuna to the bowl and gently mash it with a fork to break it up, mixing it with the dressing evenly without making it too mushy.
- Mix in vegetables: Stir in the finely chopped cucumber, shredded carrots, chopped red bell pepper, sliced green onions, and cilantro if using. Mix everything until the salad is well combined and colorful.
- Season to taste: Taste the salad and season with salt and black pepper as needed, adjusting the flavors to your preference.
- Serve chilled: Serve the spicy tuna salad chilled as a sandwich filling, a wrap, rice bowl topping, or alongside crackers or fresh veggies. Garnish with sesame seeds if desired for an extra touch of flavor and presentation.
Notes
- Adjust the spice level by increasing or reducing the amount of sriracha used.
- For extra crunch, consider adding shredded cabbage or chopped snap peas to the salad.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier flavor and reduced fat content.
- Make sure to drain the canned tuna well to avoid a watery salad.
- Serve immediately or refrigerate for up to 24 hours for best freshness.
