Pin I used to skip lunch altogether until a coworker showed me her go-to tuna mix one afternoon in the break room. She dumped everything into a bowl, stirred it with a fork, and ate it straight from the container with crackers. It looked so simple I almost dismissed it, but the smell of lemon and heat caught my attention. That quick lesson turned into my most-used weekday meal.
The first time I made this for my sister, she was skeptical about canned tuna. She associated it with dry, sad lunches from childhood. I handed her a fork and told her to try it before judging. She finished the entire bowl standing at the counter, then asked me to text her the recipe. Now she makes it every week and swears by adding extra scallions.
Ingredients
- Canned tuna in water: Drain it well by pressing the lid down firmly, or youll end up with a watery mess that dilutes the dressing.
- Scallions: The green parts add a sharp, fresh bite that balances the richness of the mayo without overpowering the tuna.
- Celery: Optional, but it gives a satisfying crunch that makes each bite feel more complete.
- Mayonnaise: Use the real stuff, not the low-fat version, or the dressing turns thin and slippery instead of creamy.
- Sriracha: Start with less if youre heat-sensitive, you can always add more but you cant take it back.
- Fresh lemon juice: Bottled juice tastes flat compared to a freshly squeezed lemon, and it only takes 30 seconds to juice one.
- Dijon mustard: A small spoonful adds tang and helps emulsify the dressing so it coats the tuna evenly.
- Garlic powder: A pinch brings warmth without the sharpness of raw garlic, which can overwhelm delicate tuna.
- Salt and black pepper: Taste before you add salt, some canned tuna is already seasoned and you might not need much.
- Fresh parsley or cilantro: A garnish that makes the bowl look vibrant and adds a last-minute burst of green freshness.
Instructions
- Make the 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. The dressing should coat the back of a spoon without running off immediately.
- Combine the Tuna:
- Add the drained tuna, scallions, and celery if youre using it, then gently fold everything together with a fork. Break up any large chunks of tuna, but dont mash it into paste, you want some texture left.
- Adjust the Flavor:
- Taste a small spoonful and decide if it needs more lemon juice for brightness or more hot sauce for heat. This is your chance to make it exactly how you like it.
- Serve or Chill:
- You can eat it right away, but if you chill it for 30 minutes, the flavors meld together and it tastes even better. Garnish with fresh herbs and a lemon wedge if youre feeling fancy.
Pin One evening, I made a double batch and packed it for a picnic with friends. I brought a loaf of sourdough and let everyone build their own sandwiches. Watching people go back for seconds, debating whether to add more hot sauce, reminded me that food doesnt have to be complicated to bring people together. It just has to taste good and make you want another bite.
Serving Suggestions
This tuna salad shines on toasted whole grain bread with a handful of arugula tucked inside. I also love spooning it into butter lettuce cups for a low-carb option that stays crisp and light. If Im snacking at my desk, I eat it straight from the bowl with sturdy crackers or pita chips. Once, I stuffed it into a hollowed-out tomato and it felt like I was eating at a fancy deli instead of my kitchen counter.
Storage and Make-Ahead Tips
You can store this in an airtight container in the fridge for up to two days, but the scallions lose their crispness after that. If I know Ill be eating it over a few days, I add the scallions and celery fresh each time instead of mixing them in all at once. The dressing holds up well on its own, so you can prep a big batch and toss it with tuna whenever you need a quick meal. Just give it a good stir before serving because the mayo can separate slightly when cold.
Variations and Swaps
Ive made this with Greek yogurt instead of mayo when I wanted something tangier and lighter, and it worked beautifully. You can also swap the Sriracha for Tabasco, harissa, or even a spoonful of finely chopped pickled jalapeños if thats what you have. Some people add diced cucumber or red onion for extra crunch, and Ive even stirred in capers when I was feeling adventurous.
- Try smoked paprika instead of garlic powder for a deeper, earthier flavor.
- Add a handful of halved cherry tomatoes for bursts of sweetness that contrast with the heat.
- Mix in a teaspoon of honey if the acidity feels too sharp and you want a subtle sweet balance.
Pin This tuna salad has saved me on countless busy afternoons when I needed something satisfying without turning on the stove. Its proof that a few good ingredients and a little heat can turn a pantry staple into something you actually crave.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare this tuna salad up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors actually meld and intensify when chilled for 30 minutes or longer, making it even more delicious.
- → How can I adjust the spice level?
Start with 1 teaspoon of Sriracha and taste as you go, adding more gradually until you reach your desired heat level. You can also substitute with other hot sauces like Frank's RedHot or sriracha alternatives. For milder versions, reduce the hot sauce entirely.
- → What are good serving suggestions?
Serve on toasted bread or in sandwiches for a classic preparation. Lettuce wraps offer a low-carb option, while crackers provide convenient snacking. You can also enjoy it straight from the bowl as a protein-rich salad or use it as a filling for avocado halves.
- → Is there a lighter version of this salad?
Absolutely. Replace the mayonnaise with Greek yogurt for a lighter, protein-boosted alternative. This reduces calories while maintaining creaminess. You can use a 1:1 ratio or adjust to your preferred consistency.
- → What vegetables can I add for more crunch?
Diced cucumber, red onion, bell pepper, and radishes all add excellent texture and freshness. Keep additions finely diced to match the salad's consistency. You can also add avocado for creaminess or cherry tomatoes for brightness.
- → Does this contain common allergens?
Yes, this salad contains fish (tuna) and eggs (mayonnaise), which are major allergens. Some mayonnaise brands may contain mustard. Always check labels on mayonnaise and hot sauce for potential cross-contamination or additional allergen information.