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Spicy Tuna and Hummus Salad

Hummus replaces mayo in this recipe for a flavorful twist on a favorite sandwich food. Makes 4 generous-sized portions. Pack them individually for a quick and nutritious lunch. Serve with a handful of spinach and a slice of tomato on light whole wheat bread.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 1131.8 kcal

Equipment

  • 1 Food Processor For pureeing roasted red peppers.
  • 1 Large Mixing Bowl For combining all salad ingredients.
  • 1 Fine-Mesh Strainer or Colander Essential for thoroughly draining tuna and roasted red peppers.
  • 1 Chef's knife For chopping eggs, green onions, and celery finely.
  • 1 Cutting Board For safe and efficient chopping.

Ingredients
  

Main

  • ½ 8 ounce jar roasted red peppers, drained
  • 4 5 ounce cans water-packed tuna, well drained
  • 4 hard-boiled eggs chopped
  • ½ cup roasted garlic hummus
  • 1 bunch green onions chopped
  • 2 stalks celery finely chopped
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons capers
  • 4 teaspoons seafood seasoning such as Old Bay®

Instructions
 

  • Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
  • Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.

Notes

Achieving the right texture is paramount for this salad. Ensure the roasted red peppers are very well drained and patted dry before pureeing to avoid a watery consistency. Similarly, thoroughly drain the tuna by pressing out all excess liquid. Finely chopping the celery and green onions contributes to a cohesive mouthfeel, preventing large chunks that can distract from the creamy hummus base. Adjust the Sriracha to taste; for a milder flavor, start with less and add more if desired. A squeeze of fresh lemon juice at the end can brighten the overall profile, and a sprinkle of fresh parsley or dill can add an aromatic touch. For commercial kitchens, proper portion control is crucial for consistency and cost management.