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I wish I could take credit for this delicious creation but I cannot. It belongs to Blake but since we’re married, what’s his is mine. Or at least sometimes it is. He first introduced his Spicy Tuna Salad to me when we were dating and it blew my mind. I had never EVER thought to make tuna salad spicy. Instead I was always adding layers of mayonnaise, mustard, and dill to mine. Still tasted great but was a typical recipe. This recipe is anything but typical. It’s like a mix between Scandinavian and Thai food – sweet, spicy, simple, and flavorful. We enjoy this on crackers, with chips, as an unwich, or on top of sliced cucumbers (my favorite method) and it is DELICIOUS. Every time I eat this it’s like I’m eating it for the first and last time. It’s that good.
Ingredients
- 1 5 oz. can of albacore tuna (This is my favorite: https://amzn.to/48JhJmg)
- 1 teaspoon mayonnaise
- 1-2 tablespoons sriracha (depending on your preferred spice level)
- 1 teaspoon garlic salt
- 1/2 teaspoon dried basil
- Salt to taste
Instructions
- Drain the tuna until there’s no more liquid left in the can. Really squeeze the tuna to get out as much liquid as possible. Prevents a “fishy” taste.
- Then dump the tuna into a small mixing bowl and add in the remaining ingredients.
- Mix together with a fork and salt to taste.
- Servings : 2Ready in : 10 MinutesCourse : Appetizers & Snacks, Lunch & Dinner