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Buffalo tuna salad spicy flavorful lunch idea

Spicy Buffalo Tuna Salad

This spicy buffalo tuna salad is more than just a recipe; it’s a vibrant, zesty twist on a classic that will revolutionize your midday meal. This dish is incredibly useful for anyone seeking a quick, delicious, and budget-friendly lunch that packs a serious flavor punch, ditching the bland and embracing the bold.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 2 cans of tuna
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • 2 cans (5 ounces each) chunk light tuna drained well
  • 0.25 cup finely chopped celery
  • 0.25 cup finely chopped red onion
  • 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
  • 1-2 tablespoons Frank's RedHot Original Cayenne Pepper Sauce adjust to your spice preference
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1-2 tablespoons crumbled blue cheese Optional
  • chopped fresh chives or parsley for garnish, Optional

Method
 

  1. Open both cans of tuna and drain them thoroughly. Use a fork to flake the tuna into a medium-sized mixing bowl, ensuring there are no large clumps.
    2 cans (5 ounces each) chunk light tuna
  2. To the bowl with the flaked tuna, add the finely chopped celery and finely chopped red onion. These ingredients will provide a delightful crunch and fresh counterpoint to the tuna.
    0.25 cup finely chopped celery, 0.25 cup finely chopped red onion
  3. In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), Frank's RedHot Original Cayenne Pepper Sauce, Dijon mustard, smoked paprika, and garlic powder. Start with 1 tablespoon of hot sauce and add more to reach your desired level of spiciness. Mix until everything is well combined and forms a smooth sauce.
    2 tablespoons mayonnaise, 1-2 tablespoons Frank's RedHot Original Cayenne Pepper Sauce, 1 teaspoon Dijon mustard, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder
  4. Pour the buffalo sauce mixture over the tuna and vegetable mixture in the medium bowl. Gently fold everything together with a spoon or spatula until the tuna and vegetables are evenly coated with the sauce. Be careful not to overmix, which can make the tuna mushy.
  5. Season the buffalo tuna salad with salt and freshly ground black pepper to your liking. Taste a small amount and adjust the hot sauce, salt, or pepper as needed. If you like a tangier flavor, a tiny splash of vinegar can also be added.
    Salt and freshly ground black pepper
  6. If you’re adding crumbled blue cheese, gently fold it in now. This will add an extra layer of creamy, tangy goodness that pairs beautifully with the buffalo flavor.
    1-2 tablespoons crumbled blue cheese
  7. Your spicy buffalo tuna salad is now ready to be served! You can enjoy it immediately by the spoonful, or use it as a filling for sandwiches, wraps, lettuce cups, or even as a topping for crackers or a salad. Garnish with chopped fresh chives or parsley if desired.
    chopped fresh chives or parsley

Notes

Store in an airtight container in the refrigerator for up to 3 to 4 days. Reheating is not recommended.