Go Back Email Link
–+ servings
overhead view of spicy tuna salad with cucumbers 45 degree angle view.

Quick Spicy Tuna Salad Recipe with Crispy Veggies

Mallory
This delicious Spicy Tuna Salad is a unique twist on classic tuna salad and a high protein option to add to your weekly meal prep for busy days! It has SO much flavor and the hardest part of this recipe is saving enough to share!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Course lunch
Cuisine Asian
Servings 4 servings
Calories 120 kcal

Equipment

  • 1 small bowl

Ingredients
  

  • 2 (5 oz) cans tuna drained and flaked
  • ¼ cup celery, chopped about 1 stalk celery
  • 2 tablespoon green onions, chopped about 3-4 green onions
  • ¼ cup red pepper, chopped about ¼ a red pepper or 1 mini sweet pepper
  • ¼ cup cilantro, chopped
  • 2 tablespoon lime juice about 1 small lime
  • ¼ cup plain Greek yogurt
  • 1 tablespoon Sriracha sauce more to taste
  • 1 teaspoon toasted sesame oil or extra virgin olive oil
  • ½ tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • ¼ teaspoon salt more to taste
  • dash black pepper

Instructions
 

  • Drain and flake the tuna and prepare everything by chopping the celery, sweet pepper, green onions, and cilantro. 
  • Add the dressing ingredients including the Greek yogurt, Sriracha, rice vinegar, soy sauce, toasted sesame oil, lime juice, salt, and black pepper to a small bowl. Whisk everything together until it's well combined.
  • Add the salad ingredients including the tuna, celery, green onions, sweet pepper, and cilantro on top of the dressing.
  • Mix everything to combine. Give it a taste and add more salt or Sriracha sauce as needed.
  • Hint: Chop the veggies ahead of time so everything is ready to throw together when lunchtime rolls around!

Video

Notes

Expert Tips
  • Dice the veggies and cilantro into small pieces.
  • To make this recipe dairy-free, use half an avocado in place of Greek yogurt to make it creamy.
  • Use low sodium soy sauce and skip the added salt if you want to decrease the sodium in this recipe. 
Storage
  • Refrigerator - store leftover tuna salad in an airtight container in the fridge. Leftover tuna salad is good for 3-5 days. 
Dietitian Tip
You’ve probably heard that tuna is high in mercury which when consumed in large amounts can lead to health concerns. The Environmental Defense Fund  (EDF) recommends having only one 3.5 ounce serving of light tuna per week. 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 0.5 cupCalories: 120kcalCarbohydrates: 4gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 482mgPotassium: 367mgFiber: 1gSugar: 2g
Keyword 10 minutes or less, gluten free, high-protein
Tried this recipe?Let us know how it was!