Spicy Tuna Macaroni Salad
Bold, zesty, and packed with flavor, this Spicy Tuna Macaroni Salad takes a classic comfort dish to the next level. Perfectly cooked elbow macaroni is tossed with tender, flaky tuna, vibrant red onion, celery, and red bell pepper for a delightful crunch in every bite. A creamy, fiery dressing of mayonnaise, sriracha, and a splash of lemon juice ties it all together, while pickled jalapeños and sliced green onions add a spicy kick and fresh finish. A sprinkle of paprika as a garnish (optional) elevates the presentation for any gathering or lunch spread. Quick to prepare in just 25 minutes and best served chilled, this crowd-pleasing macaroni salad is a must-try for fans of bold and spicy flavors. Ideal as a summer side dish or a light, satisfying meal!
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Recipe Information
Ingredients
- 250 grams elbow macaroni
- 2 cans canned tuna (in water or oil)
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- 0.5 cup red onion, finely chopped
- 0.5 cup celery, finely diced
- 0.5 cup red bell pepper, finely diced
- 2 green onion, sliced
- 2 tablespoons pickled jalapeños, finely chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon paprika (optional, for garnish)
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking process, and set aside to cool.
While the macaroni is cooling, open the cans of tuna, drain the liquid, and flake the tuna into small chunks using a fork.
In a large mixing bowl, combine the mayonnaise, sriracha, and lemon juice. Mix well to create a creamy and spicy dressing.
Add the cooled macaroni to the bowl with the dressing and toss to coat evenly.
Fold in the flaked tuna, red onion, celery, red bell pepper, green onion, and pickled jalapeños. Mix until all the ingredients are evenly distributed.
Season the salad with salt and black pepper to taste. Adjust the spice level by adding more sriracha or pickled jalapeños, if desired.
Transfer the salad to a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, sprinkle with paprika for an extra pop of color (optional). Serve chilled and enjoy!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.1 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
