Save to Pinterest I used to skip lunch more often than I care to admit, until one afternoon I cracked open two cans of tuna and decided to stop settling for bland. A squeeze of lemon, a spoonful of Sriracha, and suddenly I had something that actually made me look forward to eating at my desk. That little burst of heat and tang turned a pantry staple into something I craved, and now I keep the ingredients stocked at all times.
The first time I made this for my roommate, she looked skeptical until she tasted it on a piece of toasted sourdough. She went quiet for a moment, then asked if I could make extra for her lunch the next day. Now she texts me from the grocery store to make sure I have enough tuna on hand whenever she visits.
Ingredients
- Canned tuna in water: Drain it well or your salad will be watery and sad, and always go for solid or chunk over flaked if you want texture.
- Scallions: The green parts add a mild onion bite without overpowering the tuna, and they stay crisp even after mixing.
- Celery: Optional, but it adds a refreshing crunch that contrasts beautifully with the creamy dressing.
- Mayonnaise: This is the base that holds everything together and mellows out the heat from the Sriracha.
- Sriracha: Start with less if you are heat shy, you can always add more but you cannot take it back.
- Fresh lemon juice: Bottled juice will not give you the same bright, clean zing that cuts through the richness.
- Dijon mustard: A small amount adds depth and a subtle sharpness that makes the whole thing taste more complex.
- Garlic powder: It blends in seamlessly and gives a savory backbone without the bite of raw garlic.
- Salt and black pepper: Tuna can be bland on its own, so do not be shy with the seasoning.
- Fresh parsley or cilantro: A handful of chopped herbs at the end makes it taste fresher and less like something you threw together in a hurry.
Instructions
- Mix the dressing:
- Whisk together the mayo, Sriracha, lemon juice, Dijon, garlic powder, salt, and pepper in a medium bowl until smooth and creamy. This is where you control the heat, so taste it now if you want to adjust before adding the tuna.
- Add the tuna and vegetables:
- Flake in the drained tuna, toss in the scallions and celery if using, then gently fold everything together until every piece is coated. Do not over mix or the tuna will turn to mush.
- Taste and adjust:
- Give it a try and see if it needs more lemon for brightness, more Sriracha for heat, or a pinch more salt. This is your chance to make it exactly how you like it.
- Serve or chill:
- You can eat it right away, but if you have the patience to let it chill for 30 minutes, the flavors will meld together and taste even better. Garnish with fresh herbs and a lemon wedge before serving.
Save to Pinterest I once brought this to a picnic in a cooler, and by the time we spread everything out on the blanket, it had become the thing everyone kept coming back to. Someone said it tasted like the kind of tuna salad you would pay too much for at a fancy deli, and I did not correct them.
Serving Suggestions
I love piling this onto thick slices of toasted sourdough with a few leaves of butter lettuce, but it also works beautifully tucked into a wrap with shredded carrots and cucumber. If you are keeping it low carb, spoon it into crisp romaine leaves or serve it over a bed of mixed greens with cherry tomatoes. On days when I want something even simpler, I just eat it straight from the bowl with sturdy crackers or pita chips.
Customizing the Heat
The beauty of this recipe is that you can dial the spice up or down depending on your mood or who you are feeding. If Sriracha is not your thing, try sambal oelek for a chunkier chili paste texture, or use a few dashes of hot sauce like Tabasco or Cholula. For a milder version, swap half the Sriracha for a spoonful of sweet chili sauce, which gives you a hint of heat with a touch of sweetness that plays nicely with the lemon.
Making It Lighter or Creamier
If you want to cut some calories without losing the creamy texture, replace half or all of the mayo with plain Greek yogurt. It will taste tangier and a bit lighter, but still coat the tuna beautifully. On the other hand, if you want it even richer, stir in a spoonful of sour cream or a drizzle of olive oil along with the mayo.
- Add diced avocado for extra creaminess and healthy fats.
- Mix in a teaspoon of capers or a few chopped pickles for a briny kick.
- Toss in diced bell pepper or cucumber for extra crunch and color.
Save to Pinterest This tuna salad has become my go to whenever I need something quick, satisfying, and just a little bit exciting. It reminds me that good food does not have to be complicated, it just has to taste like you actually care.
Recipe FAQs
- → Can I make this tuna salad ahead of time?
Yes, you can prepare it up to 2-3 hours ahead and store it in an airtight container in the refrigerator. For best texture, assemble just before serving or chill for 30 minutes to allow flavors to meld together.
- → How can I adjust the spice level?
Start with 1 teaspoon of Sriracha and gradually add more to reach your preferred heat level. You can also swap Sriracha for milder hot sauces or increase Dijon mustard for tanginess without extra heat.
- → What are good serving options?
Serve on toasted bread or rolls, in lettuce wraps, with crackers, on top of mixed greens, or in pita pockets. You can also enjoy it straight from the bowl as a protein-rich light meal.
- → Is this suitable for dietary restrictions?
This salad is naturally pescatarian and dairy-free as written. For a lighter version, replace mayonnaise with Greek yogurt. Always verify that hot sauce and mayonnaise brands align with your dietary needs.
- → Can I add vegetables to this salad?
Absolutely. Diced cucumber, red onion, bell pepper, avocado, or cherry tomatoes add wonderful crunch and nutrition. Chop vegetables finely and fold them in gently to maintain the salad's texture.