Spicy Tuna Salad
A spicy and creamy canned-tuna mixture tossed with mayonnaise, sriracha, green onions, and crunchy celery. Perfect for a light meal as a wrap, sandwich spread, or salad topping.
Ingredients
Tuna Mixture
- 1 can Canned tuna, drained (5-6 oz) Use chunk light or albacore; drain well for best texture
- 2 tablespoons Mayonnaise Use full-fat or light; Greek yogurt is a tangy substitute
- 1 tablespoon Sriracha (or to taste) Swap for hot sauce or gochujang for different heat profiles
- 1 tablespoon Green onions, chopped White and green parts add mild onion flavor
- 1 tablespoon Celery, chopped Dice small for crisp texture without overpowering bites
- To taste Salt and pepper Start light; canned tuna can be salty already
For Serving
- Lettuce leaves Butter lettuce or romaine leaves make tidy wraps
- Optional: cucumber, avocado Diced cucumber adds crunch; avocado adds creaminess
Instructions
Mixing the Tuna
- Open the can and drain the tuna thoroughly, pressing with a fork to remove excess liquid.
- Measure mayonnaise and sriracha into a mixing bowl and whisk until smooth and uniformly combined.
- Add the drained tuna to the bowl and break it up gently with a fork into chunky flakes.
- Fold in chopped green onions and celery until the mixture appears evenly distributed.
Seasoning and Serving
- Season with salt and pepper, tasting as you go to achieve the desired balance of heat and salt.
- Arrange lettuce leaves on a plate and spoon the tuna mixture onto each leaf to create wraps.
- Optional: mix in diced cucumber or avocado for extra texture and serving appeal.
- Serve immediately or chill briefly to allow flavors to meld for fifteen to thirty minutes.
Notes
Chill the salad for 15 minutes before serving to let flavors marry, but enjoy within 48 hours for best freshness.