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In a medium mixing bowl, flake the drained tuna with a fork.

Add the mayonnaise, sriracha, lime juice, sliced green onions, and finely diced celery to the tuna. Mix well to combine all ingredients.

Season the tuna salad with salt and black pepper to taste. Adjust sriracha or lime juice if desired for your preferred level of spice and tang.

Cover the bowl with plastic wrap and refrigerate the spicy tuna salad for at least 10 minutes to allow the flavors to meld.

Carefully open the bag of Chitato chips. Select the largest, most intact chips to use as your 'boats'. You'll want chips that are relatively flat or have a slight curve to hold the tuna.

Arrange the selected Chitato chips on a serving platter. Using a small spoon, carefully scoop a portion of the spicy tuna salad onto each chip, creating a small 'boat'.

Garnish the spicy tuna Chitato boats with toasted sesame seeds and, if using, thin strips of nori.

Serve immediately and enjoy the crunchy, spicy, and savory combination!


In a medium mixing bowl, flake the drained tuna with a fork.

Add the mayonnaise, sriracha, lime juice, sliced green onions, and finely diced celery to the tuna. Mix well to combine all ingredients.

Season the tuna salad with salt and black pepper to taste. Adjust sriracha or lime juice if desired for your preferred level of spice and tang.

Cover the bowl with plastic wrap and refrigerate the spicy tuna salad for at least 10 minutes to allow the flavors to meld.

Carefully open the bag of Chitato chips. Select the largest, most intact chips to use as your 'boats'. You'll want chips that are relatively flat or have a slight curve to hold the tuna.

Arrange the selected Chitato chips on a serving platter. Using a small spoon, carefully scoop a portion of the spicy tuna salad onto each chip, creating a small 'boat'.

Garnish the spicy tuna Chitato boats with toasted sesame seeds and, if using, thin strips of nori.

Serve immediately and enjoy the crunchy, spicy, and savory combination!
