Save I never expected a can opener and a squeeze bottle to change my lunch routine, but here we are. After years of plain tuna sandwiches that tasted like obligation, I stumbled into this recipe during a week when the fridge was bare and my patience was thin. The Sriracha sitting next to the mayo caught my eye, and I thought, why not? That first bite had enough zing to wake me up mid-afternoon, and suddenly tuna salad wasn't boring anymore.
I brought this to a picnic once, stuffed into pita pockets, and watched three people ask for the recipe before we even unpacked the blanket. One friend admitted she'd been avoiding canned tuna since childhood, but the lemon and scallions made it feel fresh and intentional instead of like something you eat out of desperation. Now she texts me every few months asking if I remember the proportions, even though I've sent her the recipe twice.
Ingredients
- Canned tuna in water: Draining it well is key, otherwise your salad turns into a watery mess that slides right off the bread.
- Scallions: They add a sharp, grassy bite that wakes up the whole dish without overpowering it like raw onion would.
- Celery: Optional, but the crunch is worth it if you have a stalk lying around, and it keeps the texture interesting.
- Mayonnaise: This is your creamy base, the thing that holds the spice and makes every bite feel indulgent.
- Sriracha: Adjust this to your own heat tolerance, start with less if youre nervous, you can always add more.
- Fresh lemon juice: Brightens everything and cuts through the richness, making the salad feel lighter than it actually is.
- Dijon mustard: Just a teaspoon adds depth and a subtle tang that rounds out the flavors.
- Garlic powder: A small amount goes a long way, giving the dressing a savory backbone.
- Salt and black pepper: Taste as you go, because canned tuna and hot sauce both bring their own saltiness to the party.
- Fresh parsley or cilantro: A handful of herbs at the end makes it look like you tried, even if you didnt.
Instructions
- Mix the Dressing:
- Whisk the mayo, Sriracha, lemon juice, Dijon, garlic powder, salt, and pepper together until its smooth and the hot sauce is fully blended in. This is where you control the heat, so taste a tiny bit on your finger if youre unsure.
- Combine with Tuna:
- Dump in the drained tuna, scallions, and celery if youre using it, then fold everything together gently so the tuna stays in nice chunks instead of turning to mush. You want it coated, not obliterated.
- Adjust and Taste:
- Give it a try and see what it needs, maybe more lemon for brightness, more Sriracha for fire, or a pinch of salt to bring everything into focus. Trust your taste buds here.
- Serve or Chill:
- You can eat it right away if youre starving, or let it hang out in the fridge for half an hour so the flavors get cozy. Either way, garnish with herbs and a lemon wedge to make it feel special.
Save The first time I made this for my partner after a long day, they looked at me like I'd pulled off something impressive, even though I'd barely lifted a finger. We ate it straight from the bowl with crackers, standing in the kitchen, and it became one of those unspoken comfort rituals we return to when were too tired to think. Sometimes the simplest things end up meaning the most.
Serving Suggestions
This salad works beautifully piled onto toasted sourdough, tucked into a wrap with crisp lettuce, or scooped onto sturdy crackers for an easy snack. I've also eaten it straight from the bowl with a fork while standing at the counter, and honestly, that might be my favorite way. If you want to get fancy, serve it in butter lettuce cups or hollow out a ripe avocado and fill it, it looks impressive and tastes even better.
Customization Ideas
You can swap the Sriracha for any hot sauce you love, or mix in a spoonful of sweet chili sauce for a different kind of kick. Greek yogurt works in place of mayo if you want something tangier and lighter, though youll lose a bit of that creamy richness. Adding diced cucumber, red onion, or bell pepper gives you extra crunch and color, and a handful of capers or chopped pickles will bring a briny punch that some people crave.
Storage and Make-Ahead Tips
This tuna salad keeps well in an airtight container in the fridge for up to three days, though the scallions will soften a bit over time. I actually think it tastes better the next day once everything has had a chance to meld together. If youre meal prepping, make a big batch on Sunday and portion it out for quick lunches all week.
- Store the salad separate from bread or crackers to keep everything from getting soggy.
- Give it a quick stir before serving, as the dressing can settle at the bottom.
- Add fresh herbs right before eating instead of mixing them in ahead of time so they stay bright and vibrant.
Save This recipe has earned a permanent spot in my weekly rotation, not because its fancy, but because it delivers every single time without asking much of me. I hope it becomes one of those easy wins in your kitchen too.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare this salad up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors actually deepen when chilled for 30 minutes or longer, making it ideal for meal prep.
- → What are good serving options?
Serve this tuna salad on toasted bread for sandwiches, wrap it in lettuce leaves for a low-carb option, pair it with crackers, or enjoy it straight from the bowl as a protein-rich light meal.
- → How do I adjust the spice level?
Start with 2 teaspoons of Sriracha and add more gradually to taste. Alternatively, substitute your favorite hot sauce or reduce the amount for a milder version without sacrificing the zesty flavor.
- → Can I use fresh tuna instead of canned?
Absolutely. Use cooked and flaked fresh tuna (about 8 oz). The preparation remains the same, though fresh tuna may require slightly different seasoning adjustments based on your preference.
- → Is this dairy-free?
Traditional recipes use mayonnaise, which contains eggs. For a dairy-free option, use egg-free or vegan mayonnaise, or substitute with Greek yogurt for a lighter, creamier version with tangy flavor.
- → What vegetables can I add for extra crunch?
Enhance your salad with diced cucumber, red onion, bell pepper, radishes, or water chestnuts. These additions add texture and nutrition while complementing the spicy, zesty profile of the tuna.