Save to Pinterest I was craving something quick and bright on a sweltering afternoon when I threw this together with what was already in my pantry. The lemony heat hit just right, and I ended up eating it straight from the bowl with a spoon, standing by the open fridge. Sometimes the best meals are the ones you don't plan. This tuna salad became my go-to whenever I needed protein fast without turning on the stove.
The first time I made this for my friend who claimed she hated canned tuna, she scraped the bowl clean and asked for the recipe. She admitted the Sriracha mayo changed everything, masking that fishy edge she always avoided. We sat on my back porch with crackers and lemon wedges, talking until the sun went down. Food has a way of shifting opinions when you least expect it.
Ingredients
- Canned tuna in water: Always drain it well by pressing down with a fork so your salad does not get watery and sad.
- Scallions: These add a mild oniony bite without overpowering the tuna, slice them thin so they blend right in.
- Celery: Optional but worth it for that crisp texture that keeps each bite interesting.
- Mayonnaise: The creamy base that holds everything together, use the good stuff if you can.
- Sriracha: This is where the magic happens, start with less if you are heat-shy and build from there.
- Fresh lemon juice: Brightens the whole bowl and cuts through the richness, do not skip this.
- Dijon mustard: Adds a subtle tang and depth that makes the dressing more complex.
- Garlic powder: A hint of savory warmth without the harshness of raw garlic.
- Salt and black pepper: Season to taste, but remember the tuna and mustard already bring some salt.
- Fresh parsley or cilantro: A handful of green at the end makes it look and taste fresher.
Instructions
- Make the Spicy Dressing:
- In a medium bowl, whisk together the mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and pepper until the mixture is smooth and evenly colored. This is your flavor foundation, so taste it now and adjust the heat or tang before the tuna goes in.
- Combine with Tuna and Vegetables:
- Add the drained tuna, sliced scallions, and diced celery if using, then gently fold everything together with a fork until the tuna is coated but not mushy. You want flakes, not paste.
- Taste and Adjust:
- This is the moment to make it yours, add more lemon for brightness, more Sriracha for heat, or a pinch of salt if it needs a lift. Trust your palate.
- Serve or Chill:
- You can eat it right away for a fresh, zingy experience, or cover and refrigerate for 30 minutes to let the flavors marry and mellow. Garnish with fresh herbs and lemon wedges before serving.
Save to Pinterest One Saturday morning, I stuffed this into a toasted croissant and took it to the park with a thermos of iced tea. The flaky pastry soaked up just enough of the spicy mayo to make every bite ridiculously good. A stranger on the next bench asked what I was eating because it smelled so bright and lemony. That is when I realized this simple salad had become something I was genuinely proud to share.
Serving Suggestions
This tuna salad shines on toasted sourdough with crisp lettuce and sliced tomato, but I have also rolled it into flour tortillas with shredded cabbage for quick wraps. If you are keeping it low-carb, pile it onto butter lettuce leaves or eat it with sturdy crackers and cucumber slices. It even works as a high-protein topping for a green salad when you need lunch to feel like more than just leaves.
Variations to Try
Swap the Sriracha for gochujang if you want a deeper, slightly sweet heat, or use chipotle in adobo for a smoky kick. I have made this with Greek yogurt instead of mayo when I wanted something lighter, and it still held up beautifully. Add diced cucumber, red onion, or bell pepper if you crave extra crunch, or stir in a handful of capers for a briny twist that pairs perfectly with the lemon.
Storage and Meal Prep
This keeps well in an airtight container in the fridge for up to three days, though the scallions may soften a bit over time. I like to make a double batch on Sunday and portion it out for quick lunches throughout the week. Just keep your bread or crackers separate until you are ready to eat so nothing gets soggy.
- Store in a sealed container and give it a quick stir before serving to redistribute the dressing.
- If meal prepping, pack the tuna salad in one container and your crackers or veggies in another.
- Freshen it up with a squeeze of lemon or a sprinkle of fresh herbs right before eating.
Save to Pinterest This tuna salad proves that pantry staples can be exciting when you treat them right. Keep a can or two on hand, and you will always have a satisfying meal within reach.
Recipe Q&A
- → Can I make this ahead of time?
Yes, you can prepare this tuna salad up to 2 days in advance. Store it in an airtight container in the refrigerator. Chilling for 30 minutes before serving actually enhances the flavors as they meld together.
- → What are some serving suggestions?
This salad is versatile and works well on toasted bread, in lettuce wraps, with crackers, or served over mixed greens. You can also use it as a filling for sandwiches or wraps for a convenient on-the-go meal.
- → How can I reduce the spice level?
Start with 1 teaspoon of Sriracha instead of 2, then taste and adjust to your preference. You can also substitute milder hot sauces or omit the spicy element entirely for a classic version.
- → What are some add-ins to boost texture and flavor?
Consider adding diced cucumber, red onion, bell pepper, or avocado for extra crunch and flavor. Fresh herbs like cilantro, dill, or parsley work wonderfully as garnishes.
- → Is there a lighter version of this salad?
Absolutely. Replace the mayonnaise with Greek yogurt to reduce calories and fat while maintaining creaminess. This dairy-free version also works well and adds a tangy element to the dressing.
- → What's the best way to drain canned tuna?
Place the canned tuna in a fine-mesh strainer and gently press with the back of a spoon to remove excess water. This prevents your salad from becoming watery and ensures the dressing coats the tuna properly.