Spicy Tuna Salad Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A tangy, creamy tuna salad with a surprising kick from Dijon mustard replacing wasabi, balanced acidity from agave and lemon, and an added crunch from diced cucumber. The dressing melds mayo with sharp Italian dressing to create a luscious coat. Tuna lumps+mayo, but never gloppy. Toss everything gently, not mashed into oblivion. Chill to let flavors blanket the fish. Keeps well for four days but best fresh. Serve in butter lettuce cups or hearty multigrain bread. A practical weekday staple with a zesty twist.
Prep:
12 min
Cook:
0 min
Total:
12 min
Servings:
4 servings
#tuna
#salad
#easy meal
#make ahead
#weeknight dinner
#creamy dressing
#crunchy salad
#American cuisine
Think tuna salad, but with a sharper edge. Ditch wasabi; swapped for Dijon mustard, more accessible, similar bite. Agave brings subtle sweetness to counter the vinegar’s tartness. That crunch from cucumber sneaks in moisture, offsetting standard heaviness. I found blending mayo and Italian dressing gives dressing a loose texture that clings just right. Tuna chunks should never get ground into paste. I learned that the hard way and ended up with chowder. Toss gently. Dressing coats, but fish stays flaky. Serve fresh or chilled. Butter lettuce cups are my go-to; bread sometimes soggy if not toasted. The goal—balance of creamy, tangy, crunchy, and buttery textural contrast with easy prep.
Ingredients
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon agave syrup
- 2 tablespoons Italian dressing
- 12 ounces canned chunk light tuna packed in water, drained
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup diced cucumber
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
About the ingredients
Mayonnaise is base; use full-fat for cream richness. Dijon mustard replaces wasabi—similar pungency, easier on eyes. Fresh lemon juice brightens but watch acidity; adjust to taste. Apple cider vinegar in place of plain vinegar for mellow fruitiness. Agave syrup—not sugar—adds sweetness without overpowering. Italian dressing thins mayo, adds herbs and vinegar complexity; homemade or store-bought works. Tuna chunk light in water preferred for cleaner fish flavor and lower fat. Celery and red onion classic crunchy base. Added diced cucumber brings moisture and freshness—rare in tuna salads but worth it. Parsley optional but lifts color and freshness, worth including. Salt/pepper critical; tuna sometimes salty but don’t skip seasoning. Can swap celery for jicama or radish for crunch variations. If no Italian dressing, plain olive oil + Italian herbs okay but less tangy.
Method
- Whisk mayo Dijon lemon vinegar agave Italian dressing. Watch for creamy, glossy texture. No clumps make the dressing sing.
- Dump tuna in big bowl, break up gently. Leave some lumps; texture matters.
- Add celery, onion, cucumber, parsley. Give visual pop. Crunch contrast—don’t skip cucumber, adds fresh snap and watery chill, balancing thick mayo.
- Pour dressing over everything. Start with less. You can always add more, but not less once it’s mixed.
- Fold gently. Toss to coat, don’t pulverize. Watch for color blending, creamy coating every bite, but still chunky.
- Taste test now. Adjust salt pepper. Maybe a sprinkle more mayo for creaminess or splash lemon if too thick.
- Serve in butter lettuce as mini cups or between slices bread. Toast bread lightly first; adds texture and prevents sogginess.
- Cover and chill if not serving immediately. Flavors round out after 20 minutes fridge. Watch for condensation; drain excess moisture if too watery before serving.
- Keeps four days max. If watery next day, fold in small spoonful mayo or add crunch with fresh celery on top.
Cooking tips
Start by making you dressing; whisk until glossy, creamy, and homogeneous. Texture here hints how dressing will cling. Pour over tuna carefully to avoid turning it into paste. Break chunks gently with fork, preserving lumps. Add diced celery, red onion, cucumber last to maintain crispness; add parsley just before tossing to avoid bruising. Combine everything gently folding; aim to coat, not destroy. Taste early and often—adjust lemon, agave, or salt. If too thick, add small splash water or extra Italian dressing. Serve right away for freshness or chill 15-20 minutes for flavors to marry, but watch condensation and excess moisture. Toast bread lightly to avoid soggy sandwiches; butter lettuce cups safeguard crunch and add color. If leftovers watery next day, add spoonful mayo, toss fresh celery on top for texture reboot. Mastering this balance keeps salad from turning bland or mushy.
Chef's notes
- 💡 Dressing’s texture key; whisk mayo Dijon lemon vinegar agave Italian dressing until glossy no clumps. Watch close for creamy shine; too thick pulls flavor back. Thin with splash water/extra dressing if needed. Keep dressing loose enough to coat evenly but not runny.
- 💡 Chunky tuna lumps matter. Break tuna gently; don’t pulverize. Texture stays, mouthfeel alive. Lumps catch dressing in nooks. If mashed, you lose moisture and bite. Use fork not spoon for careful mixing, folding not smashing.
- 💡 Crunch comes mostly from cucumber but celery onion important too. Dice fine but not mush. Add cucumber last or just before tossing; it keeps watery snap fresh. Too early mixing, cucumber water leaks and soggy salad results. Parsley adds color burst; fold in last to avoid bruising.
- 💡 Start with less dressing when pouring. You can add more but never take back. Toss very gently, folding over to coat tuna lumps and veggies. Use spatula or large spoon; avoid crushing. Color blending tip: creamy coat with still visible chunks signaling proper toss.
- 💡 Store leftovers closely covered, chill. Watch condensation build-up create soggy mess. Drain excess moisture mid-chill if too wet. Next day watery? Stir in spoonful mayo; add fresh celery on top for rebound crunch. Flavors round out best after 20 min chilling but serve soon.
Common questions
Can I swap Dijon mustard?
Yes. Wasabi sharper but Dijon milder, easier access. If no Dijon use mustard powder mixed with vinegar or a pinch dry horseradish for heat. Olive oil plus Italian herbs okay but less tangy, adjust acidity with lemon or vinegar.
Why lumps not mashed?
Texture. Tuna turns pasty if mashed. Lumps hold moisture, dress better, keep salad lively. Mashed tuna gives dull mouthfeel, gluey instead of coat. Chunky bites better to taste balance dressing and topping brightness.
How to fix watery salad?
Drain cucumber before adding or dice larger chunks to reduce liquid release. If salad gets too wet after chilling, fold in extra mayo or toss fresh diced celery on top to soak moisture and restore crunch. Drain excess liquid from bowl if pooling.
How long keep salad?
Up to four days fridge covered tightly. After that, quality drops fast, texture softens, flavors fade. If chilled longer, taste test for sour notes before serving. Chill doesn’t mean indefinite freshness; better fresh but can prep ahead for convenience.
