Spicy Zesty Tuna Salad

# What You Need:

→ Seafood

01 - 2 cans (5 oz each) tuna in water, drained

→ Vegetables & Aromatics

02 - 2 scallions, thinly sliced

03 - 1 celery stalk, finely diced (optional)

→ Dressing

04 - 3 tablespoons mayonnaise

05 - 2 teaspoons Sriracha or hot sauce, or to taste

06 - 1 tablespoon fresh lemon juice

07 - 1 teaspoon Dijon mustard

08 - 1/4 teaspoon garlic powder

09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 1 tablespoon chopped fresh parsley or cilantro (optional)

11 - Lemon wedges

# Steps:

01 - In a medium bowl, whisk together the mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.

02 - Add the drained tuna, scallions, and celery to the bowl. Gently mix until the tuna is evenly coated with the dressing.

03 - Taste the salad and adjust seasoning by adding more lemon juice or hot sauce if desired to reach your preferred level of spice and tanginess.

04 - Transfer to serving dishes and garnish with fresh herbs and lemon wedges. Serve immediately or chill for 30 minutes to allow flavors to meld.

# Expert Pointers:

01 -

It comes together in under ten minutes, which means you can make it even when your energy is at zero.
The spicy mayo coating gives bland canned tuna a bold, restaurant-quality flavor without any fancy ingredients.
You can eat it straight from the bowl, pile it onto toast, or stuff it into a wrap, and it works every single time.

02 -

Drain the tuna completely by pressing it against the side of the can with a fork, or you'll end up with a watery mess that dilutes the dressing.
Always taste before serving, canned tuna varies in saltiness, and you might need less or more seasoning depending on the brand.

03 -

Use chunk light tuna instead of solid white if you want a more budget-friendly option that still tastes great.
Let the salad sit in the fridge for thirty minutes before serving, the flavors meld together and the spice mellows just enough to be perfect.