There’s something incredibly satisfying about a bowl of spicy tuna salad that comes together in minutes yet tastes like the kind of thing you’d happily order at a favorite sushi spot. I make this often when I’m craving sushi flavors but don’t have the time (or the patience) to roll anything. It’s quick, inexpensive, and uses ingredients I almost always have in the kitchen.
What I love most about this version is how adaptable it is. Some days I spoon it over cucumber slices for a light lunch. Other days I pile it on warm rice with a sheet of nori tucked in the side. And when I really want something comforting, I’ll toast some bread and make a spicy tuna melt — messy but so good. This recipe is flexible enough to match whatever mood you’re in.
Ingredients You’ll Need
(Shuffled with quantities first)
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1 can tuna packed in oil, drained
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2 tablespoons mayonnaise (Japanese mayo if available)
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1 diced celery stalk
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2 tablespoons chopped green onions
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1 teaspoon rice vinegar
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1 teaspoon low-sodium soy sauce
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1 diced jalapeño
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1 tablespoon Sriracha (or to taste)
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Salt and pepper
Tuna packed in oil gives the salad a softer, richer texture, and it blends beautifully with the spicy sauce.
How I Make This Spicy Tuna Salad
Mixing Everything Together
Once the tuna is well drained, I break it up in a bowl with a fork. I add the celery for crunch, the green onions for freshness, and the jalapeño for that extra pop of heat. Then I stir in the mayo, Sriracha, soy sauce, and rice vinegar. It comes together in seconds, but the flavor tastes much more layered than the effort suggests.
Adjusting to Taste
I always taste the mixture before seasoning. Depending on the tuna brand, I might add a tiny pinch of salt or an extra splash of soy sauce. Some days I make it spicier, some days milder — Sriracha makes it easy to adjust.
My Favorite Ways to Serve It
On Cucumber Slices
Light, crunchy, and perfect for warm days.
Over Crispy Rice
This is one of my go-tos. Warm, crisp rice topped with cool spicy tuna is such a satisfying combination.
As a Rice Bowl
Sushi rice or brown rice both work. I add sliced cucumber and a little sesame oil, and it feels like a simplified poke bowl.
As Hand Rolls
A bit of tuna, a strip of cucumber, and a half sheet of nori — quick, no fuss, and fun to assemble.
In a Sandwich or Melt
A cozy option when you want something warm. Pepper jack cheese melts beautifully over this salad.
Ingredient Swaps That Work Well
Yogurt Instead of Mayo
Plain Greek yogurt gives a lighter tang and still keeps the salad creamy.
Different Aromatics
Red onion or thinly sliced raw onion works if you’re out of scallions.
Lime or Lemon
Either can stand in for rice vinegar if you want something bright and sharp.
Coconut Aminos
A gentle alternative to soy sauce.
Extra Flavor
A splash of sesame oil or a sprinkle of chili crunch makes the salad feel extra special.
How I Store Leftovers
If I have leftovers, I keep them in an airtight container in the fridge for up to three days. Sometimes a little liquid gathers on top — a quick stir brings everything right back together.
Slip-Ups I’ve Learned to Avoid
Skipping the Drain
If the tuna isn’t drained well, the salad becomes watery and won’t hold its creamy texture.
Adding Too Much Soy Sauce Early
It’s always easier to add more later than to try balancing out a salty batch.
Over-mixing
Breaking the tuna too finely takes away some of the nice texture.
FAQs
Can I use tuna in water?
Yes. It works, but tuna in oil gives a richer flavor.
How spicy should it be?
As spicy as you like. Start small with the Sriracha, then add more after tasting.
Can I make this ahead?
Definitely. The flavors meld nicely after a little time in the fridge.
Is this good for meal prep?
Yes — just keep any cucumber or rice separate until serving.
Does it work with fresh tuna?
It does, though canned tuna makes it fast and budget-friendly.
Easy Japanese Style Spicy Tuna Salad
This Japanese-style spicy tuna salad comes together in minutes and tastes like something straight out of your favorite sushi spot.
Ingredients
- 4 green onions, thinly sliced
- 1 (4-oz) can yellowfin or albacore tuna in olive oil, drained
- 2 ribs celery, finely diced
- 1½ tablespoons Sriracha
- 2 tablespoons mayonnaise
- 2 teaspoons rice vinegar
- 2 teaspoons low-sodium soy sauce
- ½ medium jalapeño, finely diced
- salt and freshly ground pepper, to taste
Instructions
- Once the tuna is well drained, place it in a mixing bowl and break it apart gently with a fork. Add the celery, jalapeño, and sliced green onions so the mixture has plenty of freshness and crunch.
- Stir in the mayonnaise, Sriracha, rice vinegar, and soy sauce until everything comes together in a creamy, spicy dressing that coats the tuna evenly. Taste the salad and season lightly with salt and pepper to suit your preference.
- Serve right away with crisp cucumber rounds, spooned over warm rice, piled onto crispy rice squares, or paired with your favorite chips or wonton crisps. It’s a quick, versatile dish you’ll make again and again.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 106Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 3mgSodium 203mgCarbohydrates 13gFiber 2gSugar 6gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Japanese-style spicy tuna salad has become one of my favorite quick meals, the kind I make when I want something flavorful without cooking an entire dish. It’s fresh, creamy, spicy, and endlessly adaptable — the sort of recipe that fits into busy days just as easily as relaxed ones. I hope you enjoy making it as much as I do.
