Go Back

Zesty Spicy Tuna Salad

This zesty Spicy Tuna Salad combines creamy ingredients with a spicy kick from Sriracha, offering a delightful texture and flavor that's perfect for any meal or gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15 oz canned tuna, preferably packed in water I love using the Bumble Bee brand for its quality
  • 1/4 cup celery, chopped Crisp, fresh celery adds a delightful crunch
  • 2 tbsp green onions, chopped For a hint of mild onion flavor
  • 1/4 cup nonfat Greek yogurt I recommend Chobani for its creaminess
  • 3 tbsp reduced fat mayonnaise Hellmann's has some great options for added creaminess
  • 1 tbsp Sriracha Start small and adjust to your heat preference
  • 2 tsp soy sauce or coconut aminos Coconut aminos work wonderfully if you're gluten-free
  • 1 tsp rice vinegar Adds a nice tang that brightens the salad
  • Salt and pepper to taste Be generous!

Method
 

Preparation
  1. In a medium bowl, combine the Greek yogurt, mayonnaise, Sriracha, soy sauce, and rice vinegar. Mix well until smooth.
  2. Drain the canned tuna well and flake it into the bowl with the dressing.
  3. Stir in the chopped celery and green onions until everything is well-coated in that creamy sauce.
  4. Taste and season with salt and pepper to your liking.
  5. For best results, refrigerate the salad for at least 30-60 minutes. This allows the flavors to meld beautifully.

Notes

Store leftover Spicy Tuna Salad in an airtight container in the fridge for up to 3 days. Prep everything except Sriracha the day before for the freshest flavors. To control the spice level, start with a smaller amount of Sriracha and adjust it as needed.