Can I make Japanese Style Spicy Tuna Salad ahead of time?

Yes, you can make this salad ahead of time! If you're prepping for a meal or event, store the tuna salad in an airtight container in the refrigerator for up to 3 days. However, it's best to add any toppings like sesame seeds or chili oil just before serving for maximum freshness.

Can I substitute the mayonnaise with something else?

Absolutely! If you're looking for a healthier alternative, you can substitute mayonnaise with plain Greek yogurt or even avocado for a richer, creamier texture. You can also use regular mayonnaise if you don't have access to Kewpie mayonnaise.

How can I adjust the spice level in this salad?

To adjust the heat level of this Japanese Style Spicy Tuna Salad, you can reduce the amount of sriracha sauce or omit the jalapeño altogether. If you prefer a spicier version, feel free to add more sriracha or some chili oil to bring up the heat.

What are some good toppings for this salad?

There are many ways to elevate this dish with toppings. You can add a drizzle of chili oil or sesame oil for extra flavor. Garnishing with toasted sesame seeds, nori sheets, or even a sprinkle of crushed wonton crisps will enhance both texture and taste.

Japanese Style Spicy Tuna Salad - Quick & Easy 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 olive oil, drained; 2 tablespoons mayonnaise (Kewpie preferred); 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 pepper, to taste

Description

Japanese Style Spicy Tuna Salad is a flavorful, quick, and easy dish made with fresh vegetables, spicy sriracha, creamy mayonnaise, and tuna. It’s perfect as a snack, appetizer, or light lunch and pairs well with cucumbers, crispy rice, or as a rice bowl topping.

Ingredients

Scale

1 can yellowfin or albacore tuna in olive oil, drained
2 tablespoons mayonnaise (Kewpie preferred)
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 pepper, to taste

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Instructions

Drain the tuna well and place it in a medium-sized mixing bowl.
Dice the celery and jalapeño, and thinly slice the green onions. Add them to the bowl with the tuna.
Add mayonnaise, sriracha sauce, rice vinegar, and soy sauce to the bowl and stir to combine.
Season with salt and pepper to taste. Adjust flavors if needed.
Serve immediately on cucumber slices, crispy rice, or in a rice bowl. Garnish with sesame seeds or chili oil for extra flavor.

Notes

For a milder version, reduce or omit the jalapeño and sriracha sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
This salad is versatile; you can serve it with crispy rice or make a spicy tuna onigiri (rice ball).
For a more authentic taste, use Japanese Kewpie mayonnaise instead of regular mayo.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer, Salad, Main Course
Method: Mixing
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 500mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 18g
Cholesterol: 35mg