Spicy Tuna Recipe

Drain and Flake Tuna

Open the canned Italian-style tuna and drain most of the oil, leaving a tablespoon for flavor. Transfer tuna to a medium mixing bowl and use a fork to flake into small pieces.

Add the finely minced red onion, minced garlic, chopped capers, and finely chopped hot cherry peppers to the flaked tuna. Mix gently to combine.

Fold in the crumbled hot pepper cheese so it is evenly distributed through the tuna.

In a small bowl whisk together the mayonnaise, fresh lemon juice, extra-virgin olive oil, smoked paprika, crushed red pepper flakes, dried oregano, ground black pepper, and salt until smooth.

Pour the dressing over the tuna-cheese mixture and stir until everything is well coated. Taste and adjust seasoning — add more lemon for brightness, more crushed red pepper for heat, or a pinch more salt if needed.

Let the mixture rest in the refrigerator for 20–30 minutes to allow flavors to meld (optional but recommended).

Just before serving, stir in half of the chopped fresh parsley. Spoon the spicy tuna onto toasted bread or crostini (about 1–2 tablespoons per piece depending on size).

Garnish each crostini with a sprinkle of the remaining parsley and a small squeeze of lemon from the wedges.

Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.