Tuna Salad Pizzazz

I try to get 2 servings of fish a week for my Omega-3 fatty acids, but that can be challenging and expensive if I buy fresh fish. I prefer fresh fish (not farm-raised), but I do keep canned tuna on hand for a quick meal. I TRY to buy brands that use BPA-free cans and practice sustainability conscience fishing - troll and/or poll & line methods. But I am not here to preach about fishing methods, I'm here to spice up your lunch! This is not your cafeteria tuna salad. I like plain tuna salad okay, but I prefer my own to most places because they drench the tuna in mayo. I, personally, like a lot of flavor in my food, so I am always tossing spices and herbs into whatever I make. Well, forget basic tuna salad anymore for this girl! I much prefer one with a little “pizzazz!” 



The big players in this recipe are the Wasabi Mayo (you could substitute horseradish mayo or mustard) and the ginger spice mix. I get my wasabi mayo from Trader Joe’s®, but here is a Martha Stewart Wasabi Mayo recipe. The ginger spice mix is good to keep on hand for a dry rub for fish or chicken.

  • 1/2 tsp ground ginger,
  • 1 tsp brown sugar
  • 1/8 tsp salt, 1/8 tsp chili powder
  • 1/8 tsp smoked paprika
  • 1/8 tsp turmeric powder
  • 1/4 tsp garlic powder
  • 1/4 tsp lemon pepper

The recipe makes about 2-3 servings, depending on how you eat it. I ate a scoop in half of a small avocado as shown, with some rice crackers for whatever fell onto the plate. You could stuff a bell pepper with it, eat it with crackers or tortilla chips, or even put it on top of avocado toast!


  • 4 oz canned tuna in water (skipjack), drained
  • 2 hard boiled eggs, chopped well
  • 1/4 c diced celery
  • 2 tbsp. diced red bell pepper
  • 1 tbsp. chopped fresh cilantro
  • 2 tbsp. diced cucumber (I prefer with skin on)
  • 2 tbsp. wasabi mayonnaise
  • 2 tbsp. minced sweet onion (optional)
  • 1-2 tsp ginger spice mix (see above)
  • 1 small lemon wedge
  • 1/2 tsp. Sriracha (optional)


  1. Squeeze lemon juice from lemon wedge into mixing bowl. 
  2. Drain tuna in colander for several minutes while you chop the onion, cucumber, celery, etc. If you haven\'t mashed the boiled eggs, do so in the mixing bowl. Mix tuna, eggs, and all the ingredients through sriracha well in a mixing bowl.

Tuna Salad Pizzazz stuffed in avocado half, on plate with rice crackers