Recipe by OwlMonkey
Do yourself a favor and try this fabulous variation on traditional tuna salad. It's good for everyday use on top of a salad with an asian vinagrette and can also be served with crackers at a dinner party. If you like a little crunch in your tuna salad feel free to substitute red onion for the green onion or add some chopped up celery. I created this recipe on a whim for use in my sushi rolls and have it posted under "Spicy Tuna Salad Sushi Roll" with a lot of detailed instructions on how to prepare the rolls.
Top Review by Susie D
I really liked this fun variation of a pantry staple. It was spicy and the sesame oil added a great flavor. Next time I might add the suggested celery or some slivered almonds for crunch. Today I served it in pita pockets with baked sweet potato fries. Easy & delicious!
- 2 (6 ounce) cans albacore tuna
- 1⁄3 cup mayonnaise
- 1 tablespoon chili paste (sriracha is the same thing)
- 2 teaspoons chili oil
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ginger powder (if using fresh ginger use 1/4 tsp)
- 1⁄2 teaspoon sesame oil
- 4 green onions, chopped
Directions See How It's Made
- Drain your tuna well and mix all of the tuna salad ingredients together. Everyone's different in how spicy they like their food, so you may want to taste it and add a little more spice to make it to your liking. Refrigerate until ready to use.
- Serve with crackers for a delicious appetizer or on a tuna salad; you may even want to try it as a twist on the regular tuna salad sandwich. Enjoy!