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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
While the macaroni is cooling, open the cans of tuna, drain the liquid, and flake the tuna into small chunks using a fork.
Step 3
In a large mixing bowl, combine the mayonnaise, sriracha, and lemon juice. Mix well to create a creamy and spicy dressing.
Step 4
Add the cooled macaroni to the bowl with the dressing and toss to coat evenly.
Step 5
Fold in the flaked tuna, red onion, celery, red bell pepper, green onion, and pickled jalapeños. Mix until all the ingredients are evenly distributed.
Step 6
Season the salad with salt and black pepper to taste. Adjust the spice level by adding more sriracha or pickled jalapeños, if desired.
Step 7
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.
Step 8
Before serving, sprinkle with paprika for an extra pop of color (optional). Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1183.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3183.5 |
| Total Fat 182.0g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 335.5mg | 0% |
| Sodium 3624.2mg | 0% |
| Total Carbohydrate 269.7g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 27.0g | |
| Protein 113.1g | 0% |
| Vitamin D 227.2IU | 0% |
| Calcium 144.2mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1604.6mg | 0% |
Source of Calories