Crunchy Spicy Tuna Recipe

Prepare tuna

Open and drain the canned tuna thoroughly. Flake the tuna with a fork in a medium mixing bowl until mostly lump-free but still slightly chunky.

Add mayonnaise, Sriracha, soy sauce, and sesame oil to the flaked tuna. Stir until evenly combined and smooth.

Fold in sliced green onions, diced celery, lime juice and chopped cilantro (if using). Season with kosher salt and black pepper. Taste and adjust heat/salt — add up to 1 tbs more Sriracha if you want it spicier or an extra 1 tsp soy sauce for saltiness.

Cover and refrigerate for at least 15 minutes to let flavors meld. While chilling, proceed to prepare the panko crunch.

Toast panko

Place 1 cup panko breadcrumbs in a dry skillet over medium heat. Toast, stirring frequently, until evenly golden and fragrant, about 4–6 minutes. Remove from heat and let cool slightly. Stir in toasted sesame seeds.

Just before serving, gently fold 2/3 of the toasted panko mixture into the chilled tuna filling to add a crunchy texture throughout (this will make the interior slightly crunchy but still creamy). Reserve the remaining 1/3 of panko for topping.

Arrange crackers or baguette slices on a serving platter. If using baguette, lightly toast slices for 3–4 minutes in a 375°F (190°C) oven for better crunch and flavor.

Spoon heaping teaspoons (or 1–2 tbs) of the crunchy spicy tuna onto each cracker/baguette slice. Press lightly so the tuna adheres.

Sprinkle the reserved toasted panko and sesame seed mixture over the assembled tuna for an extra crisp finish. Drizzle a little extra Sriracha or chili oil over the top if desired.

Garnish with thin cucumber slices, pickled jalapeños and lime wedges. Serve immediately with mixed salad greens on the side if desired.