1. How can I make Spicy Tuna Salad without mayonnaise?

If you're looking to skip the mayonnaise, avocado is a fantastic alternative that adds creaminess and healthy fats. You can also use Greek yogurt, sour cream, or even hummus to create a smooth, rich texture without using mayo.

2. Can I use fresh tuna for this Spicy Tuna Salad?

Yes! While canned tuna is the traditional base for this recipe, fresh tuna can be used for a more premium flavor. Simply sear or grill the fresh tuna, chop it into chunks, and mix it into the dressing with the other ingredients.

3. How can I make Spicy Tuna Salad spicier?

To add more heat, simply increase the amount of Sriracha in the dressing. For extra crunch and spice, you can also chop some fresh jalapeños and mix them into the salad. Adjust the heat level to suit your taste!

4. How long will Spicy Tuna Salad last in the fridge?

Spicy Tuna Salad will stay fresh in the fridge for 2-3 days. However, for the best flavor, try to consume it within the first 24 hours. If you plan to store it longer, it’s best to keep the dressing separate and add the tuna and veggies when you’re ready to serve

Spicy Tuna Salad: A Delicious, Healthy, and Versatile Meal

Name: Spicy Tuna Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Fusion
Ingredients: 15 oz canned tuna; 1/4 cup celery, chopped; 2 tbsp green onions, chopped; 1/4 cup nonfat Greek yogurt; 3 tbsp reduced fat mayonnaise; 1 tbsp Sriracha (adjust to taste); 2 tsp soy sauce (or coconut aminos for GF); 1 tsp rice vinegar; Salt and pepper to taste

Description

Spicy Tuna Salad is a flavorful, creamy dish that combines the zest of Sriracha with the protein-packed goodness of tuna. It’s an easy-to-make recipe perfect for a healthy lunch or dinner, with versatile serving options like wraps, sushi bowls, or salads.

Ingredients

Scale

15 oz canned tuna
1/4 cup celery, chopped
2 tbsp green onions, chopped
1/4 cup nonfat Greek yogurt
3 tbsp reduced fat mayonnaise
1 tbsp Sriracha (adjust to taste)
2 tsp soy sauce (or coconut aminos for GF)
1 tsp rice vinegar
Salt and pepper to taste

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Instructions

In a bowl, combine Greek yogurt, mayonnaise, Sriracha, soy sauce, and rice vinegar. Stir until smooth. Taste and adjust the seasoning if needed.
Add the canned tuna (drained), chopped celery, and green onions to the bowl. Stir to combine well.
Refrigerate for 30-60 minutes to allow the flavors to meld together.
Serve the salad over a bed of greens, in a wrap, or as a topping for sushi bowls. Enjoy!

Notes

For a spicier salad, add more Sriracha to taste.
Substitute avocado for mayonnaise for a dairy-free version.
Store leftovers in an airtight container for up to 2-3 days.
To add extra texture, sprinkle sesame seeds or Furikake on top.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Salad
Method: Mixing
Cuisine: Fusion

Nutrition

Serving Size: 1/2 cup
Calories: 188
Sugar: 3g
Sodium: 652mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 27g
Cholesterol: 15mg