Spicy Sesame Tuna Salad

​This isn't your typical tuna salad. The combination of sesame oil, chili crisp, cucumber, green onions, and sriracha gives it a fresh, spicy, Asian-inspired flavor that is completely addictive. It's perfect piled onto jalapeño cheddar sourdough toast, scooped up with chips, or wrapped in seaweed for a quick lunch.

Ingredients

• 2 (5-ounce) cans yellowfin or albacore tuna, drained well
• 1 cup finely diced cucumber
• 4 green onions, thinly sliced
• 1/4 cup finely diced red onion
• 3 tablespoons toasted sesame seeds

Dressing

• 1/2 cup mayonnaise
• 2 tablespoons jalapeño chili crisp (such as Don Chilio), plus extra oil to taste. (Use a whole small jalapeño, finely diced if you don't have Jalapeño chili crisp)
• 1 to 2 tablespoons sriracha
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon honey (or hot honey for extra heat)
• 1 tablespoon toasted sesame oil
• 2 teaspoons soy sauce

Optional Topping

• 1 tablespoon furikake seasoning

Instructions

1. Drain the tuna thoroughly and place it in a medium bowl. Flake it with a fork until no large chunks remain.
2. Add the cucumber, green onions, red onion, and toasted sesame seeds. Toss to combine.
3. In a separate bowl, whisk together the mayonnaise, chili crisp, sriracha, rice wine vinegar, honey, sesame oil, and soy sauce until smooth.
4. Pour the dressing over the tuna mixture and stir until everything is evenly coated.
5. Taste and adjust the heat. Add more sriracha or a spoonful of chili crisp oil if you'd like it spicier.
6. Sprinkle with furikake before serving, if desired.

Notes

• If using fresh jalapeño instead of chili crisp, add 1 to 2 tablespoons finely diced jalapeño directly to the tuna mixture.
• For extra crunch, add a handful of shredded cabbage or diced celery.
• The salad can be made several hours ahead and stored in the refrigerator.

Serving Ideas

• Toasted jalapeño cheddar sourdough
• Crackers or tortilla chips
• Wrapped in roasted seaweed sheets
• Stuffed into an avocado
• Served over rice or greens for a light meal

​Recipe from Chef K