Can I use fresh tuna instead of canned tuna for this recipe?

Yes, you can definitely use fresh tuna! For a more upscale and fresh-tasting salad, lightly seared tuna works beautifully in this dish. Just make sure to chop it into small pieces to mix it with the other ingredients.

Is it possible to make this Japanese Style Spicy Tuna Salad without mayonnaise?

If you're looking for a lighter option or don't want to use mayonnaise, you can substitute it with plain Greek yogurt for a creamy, tangy flavor. It will slightly alter the taste, but still delicious and healthier!

Can I adjust the spice level in this salad?

Absolutely! If you prefer a milder salad, simply reduce the amount of sriracha sauce or omit the jalapeño. You can always add more spice later if you want to kick up the heat.

Easy Japanese Style Spicy Tuna Salad Recipe

Name: Japanese Style Spicy Tuna Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 can yellowfin or albacore tuna in oil, drained; 2 tablespoons mayonnaise (preferably Kewpie); 1 ½ tablespoons sriracha sauce; 2 teaspoons rice vinegar; 2 teaspoons low sodium soy sauce; 2 ribs celery, finely diced; ½ medium jalapeño, finely diced; 4 green onions (scallions), thinly sliced; Salt and freshly ground pepper to taste

Description

This Japanese Style Spicy Tuna Salad is a refreshing and flavorful dish that combines the spicy tuna of sushi with a light, healthy salad. It’s made with simple ingredients like canned tuna, mayonnaise, sriracha sauce, and fresh veggies like celery, jalapeño, and green onions. Perfect for a quick lunch, snack, or appetizer, it’s satisfying yet light, and it comes together in less than 10 minutes.

Ingredients

Scale

1 can yellowfin or albacore tuna in oil, drained
2 tablespoons mayonnaise (preferably Kewpie)
1 ½ tablespoons sriracha sauce
2 teaspoons rice vinegar
2 teaspoons low sodium soy sauce
2 ribs celery, finely diced
½ medium jalapeño, finely diced
4 green onions (scallions), thinly sliced
Salt and freshly ground pepper to taste

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Instructions

Drain the tuna well and add it to a small or medium mixing bowl.
Dice the celery and jalapeño, and thinly slice the green onions. Add to the bowl with the tuna.
Add the mayonnaise, sriracha sauce, rice vinegar, and soy sauce to the bowl. Stir to combine.
Taste the salad and season with salt and pepper to your liking. Stir well.
Serve the salad over cucumber slices, crispy rice, or in a rice bowl. Enjoy immediately for the best flavor.

Notes

For a lighter version, swap mayonnaise with Greek yogurt.
If you want a milder flavor, reduce the sriracha sauce or omit the jalapeño.
Store leftovers in an airtight container in the fridge for up to 3 days.
This salad can be served on cucumber slices, rice, or as a sandwich topping.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad, Appetizer, Lunch
Method: No-cook
Cuisine: Japanese

Nutrition

Serving Size: 1/4 of the recipe
Calories: 210
Sugar: 2g
Sodium: 480mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 20g
Cholesterol: 30mg