Description
A quick, healthy, and flavorful Japanese-inspired spicy tuna salad combining creamy mayonnaise, spicy sriracha, and fresh crunchy vegetables for a satisfying dish.
Ingredients
- Canned yellowfin or albacore tuna (drained)
- Mayonnaise (regular or Kewpie)
- Sriracha sauce
- Rice vinegar
- Diced celery
- Diced jalapeño
- Thinly sliced green onions (scallions)
- Low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Drain tuna thoroughly and place in a medium mixing bowl.
- Add diced celery, jalapeño, and sliced green onions to the bowl.
- Mix in mayonnaise, sriracha sauce, rice vinegar, and soy sauce until well combined.
- Season with salt and pepper to taste.
- Serve immediately over crispy rice, cucumber slices, or in a rice bowl; garnish with sesame seeds or chili oil if desired.
Notes
Drain tuna well to avoid watery salad. Adjust spice level by modifying sriracha and jalapeño quantities. Store leftovers in airtight container in fridge up to 3 days; stir before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 40mg