Jessica Simpson Is Back. And She’s Going Bold.

Jessica Simpson famously asked if Chicken of the Sea tuna was chicken or fish. Twenty years later, she knows it’s tuna, and she knows how to take it up a notch. We’re partnering with Jessica and Frank’s RedHot to celebrate National Hot Sauce Day and our new boldly infused tuna packet—yep, our wild caught tuna with Frank’s signature cayenne kick. 

You know who you are: The ones who consider hot sauce a food group, not a condiment. The ones who can’t eat without it. The ones who’ve been putting Frank’s on everything for years. These recipes are for you.

Frank’s RedHot Tuna Sliders

These sliders are loaded: crunchy cabbage slaw, smashed avocado, and Frank’s RedHot Tuna holding it all together. They look like you tried harder than you did. And they go fast, so make more than you think you need.

Frank’s RedHot Tuna On-the-Go Buffalo Dip

This one’s almost too easy. Tear open a packet, stir in cottage cheese with fresh herbs and lemon juice, pair with celery or crackers, and go. High protein, zero cooking. Your afternoon self will thank you.

Frank’s RedHot Baked Buffalo Tuna Dip

Same idea, different vibe. Fold in green onions and parsley, bake until bubbly, and serve warm with vegetables or chips. This is the dip people hover around at parties. The one that’s gone before you get a second round.

Frank’s RedHot Tuna Flatbread

Hummus, raw vegetables, fresh herbs, and a generous pile of Frank’s RedHot Tuna on warm flatbread. It’s so pretty it looks like something you’d order somewhere. Squeeze some lemon over it. Feel good about your choices.

Frank’s RedHot Tuna Stuffed Jalapeño Poppers

Fair warning: double the batch. Jalapeño halves stuffed with creamy tuna filling, topped with breadcrumbs and cheese, baked until golden. Make these once and you’ll be making them forever.