Spicy Tuna Salad with Water Chestnuts

Name: Spicy Tuna Salad with Water Chestnuts
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 425 g canned tuna (in water, drained well, flaked (two 5 oz cans)); 150 g water chestnuts (canned, drained, roughly chopped); 2 pcs celery (stalks, finely diced); 3 pcs green onion (thinly sliced, white and green parts); 4 tbsp mayonnaise; 2 tsp sriracha; 1 tbsp lime juice (freshly squeezed); 1 tsp soy sauce; 0.5 tsp sesame oil (toasted); 1 pinch red chili flakes; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp cilantro (chopped, for garnish); 1 tsp black sesame seeds (for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A bold, crunchy twist on classic tuna salad. Flaky tuna and crisp water chestnuts get a fiery kick from sriracha and chili flakes, balanced by creamy mayo and fresh lime. Perfect spooned onto crackers, piled into a sandwich, or scooped over greens for a quick lunch with serious personality.

PREP

15m

COOK

SERVES

1 CUP

277 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Drain and flake the tuna.
Open the cans of tuna and drain the water completely. Transfer the tuna to a large mixing bowl and use a fork to break it into fine, even flakes. Pressing out excess moisture keeps the salad from becoming watery.
prep · ~3 min
Chop the crunchy vegetables.
1.Drain the water chestnuts and roughly chop them into small, pea-sized pieces.
2.Finely dice the celery stalks.
3.Thinly slice the green onions, keeping white and green parts separate.
TIPPat the water chestnuts dry with a paper towel so they stay crisp and don't water down the dressing.
mix · ~2 min
Make the spicy dressing.
1.In a small bowl, combine the mayonnaise, sriracha, lime juice, soy sauce, and toasted sesame oil.
2.Whisk until smooth and evenly combined.
3.Stir in the red chili flakes, salt, and black pepper.
mix · ~2 min
Combine the salad.
Add the chopped water chestnuts, celery, and most of the sliced green onions to the bowl with the flaked tuna. Pour the spicy dressing over the top and gently fold everything together until evenly coated. Taste and adjust seasoning if needed.
TIPFold gently with a rubber spatula rather than stirring vigorously — this keeps the tuna flaky and the water chestnuts intact.
rest · ~15 min
Chill before serving.
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes. This allows the flavors to meld and the salad to firm up slightly.
TIPMake it an hour ahead if you can — the lime and sriracha deepen into the tuna beautifully with extra chilling time.
garnish · ~1 min
Garnish and serve.
Give the salad a gentle stir, then transfer to a serving bowl. Scatter the reserved green onion tops, chopped cilantro, and black sesame seeds over the top just before bringing to the table.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain tuna thoroughly and press with a fork to remove excess liquid — this prevents a watery salad.
2
Pat water chestnuts dry with paper towels after chopping so they stay crunchy and don't dilute the dressing.
3
Fold the salad gently with a rubber spatula to keep the tuna flakes intact and the chestnuts crisp.
4
Chill the finished salad for at least 15 minutes (ideally an hour) to let the flavors meld and deepen.
5
Taste the dressing before mixing — adjust sriracha, lime, or salt to your preferred spice and tang level.
6
Store leftovers in an airtight container in the fridge for up to 2 days; the water chestnuts may soften slightly.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace half the mayonnaise with Greek yogurt for a tangier, lighter dressing that still stays creamy.

high protein

High-protein

Use two cans of tuna, drain well, and fold in a handful of shelled edamame for extra protein without extra fat.

jain

Jain

Omit green onion and garlic/onion-based ingredients; use only the white part of spring onions if available and replace sriracha with fresh green chili paste.

vegan