Save I used to think tuna salad was boring until a coworker opened a container at lunch that smelled so good I had to ask what was in it. She laughed and said it was just canned tuna with some heat and lemon, nothing fancy. I tried it that night and couldn't believe how much flavor could come from a few pantry staples. Now it's my go-to when I need something fast, satisfying, and anything but bland.
The first time I made this for a quick dinner, I doubled the Sriracha by accident and thought I'd ruined it. My partner took one bite, eyes watering a little, and said it was the best tuna salad he'd ever had. Now he asks me to make it spicy on purpose. Sometimes mistakes in the kitchen become the new standard.
Ingredients
- Canned tuna in water: The base of the whole dish, and draining it well is key so the salad doesn't get watery or sad.
- Scallions: They add a sharp, fresh bite that balances the richness of the mayo without overpowering the tuna.
- Celery: Optional, but it brings a satisfying crunch that makes every bite feel more complete.
- Mayonnaise: The creamy glue that holds everything together and mellows out the heat from the Sriracha.
- Sriracha: This is where the kick comes from, start with less if you're not sure and build up from there.
- Fresh lemon juice: Brightens everything up and cuts through the richness in a way that bottled juice just can't.
- Dijon mustard: Adds a subtle tang and depth that makes the dressing taste more intentional.
- Garlic powder: A little goes a long way, it adds warmth without the bite of raw garlic.
- Salt and black pepper: Essential for bringing all the flavors into focus, don't skip the taste test.
- Fresh parsley or cilantro: A handful of herbs on top makes it look and taste like you put in more effort than you did.
Instructions
- Make the dressing:
- In a medium bowl, whisk together the mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and pepper until it's smooth and evenly combined. The dressing should smell bright and a little spicy, that's how you know it's going to be good.
- Mix in the tuna and vegetables:
- Add the drained tuna, scallions, and celery if you're using it, then gently fold everything together with a fork until the tuna is evenly coated. Don't overmix or the tuna will turn to mush, you want some texture left.
- Adjust the flavor:
- Taste it and see what it needs, maybe more lemon for brightness or extra Sriracha if you want more heat. This is your chance to make it exactly how you like it.
- Serve or chill:
- You can eat it right away, or cover it and let it sit in the fridge for 30 minutes so the flavors meld together. Either way, garnish with fresh herbs and a lemon wedge before serving.
Save One afternoon I packed this in a container for a picnic and forgot to bring a fork. We ended up scooping it with crackers and it turned into one of those spontaneous meals that tasted better because we were laughing the whole time. Food doesn't have to be fancy to feel special, it just has to show up when you need it.
Serving Suggestions
This tuna salad works in so many ways it's almost unfair. Pile it on toasted sourdough with lettuce and tomato for a classic sandwich, or wrap it in butter lettuce leaves for a lighter option. I've also eaten it straight from the bowl with crackers on the side when I didn't feel like assembling anything. It's versatile enough to fit whatever mood or meal you're in.
Swaps and Variations
If you want to lighten it up, swap half or all of the mayo for Greek yogurt, it adds tang and keeps things creamy. You can also switch the Sriracha for your favorite hot sauce, I've used sambal oelek and it was just as good. For extra crunch, throw in diced cucumber, red onion, or bell pepper, they all add color and texture without changing the vibe of the dish.
Storage and Make Ahead Tips
This salad keeps well in an airtight container in the fridge for up to two days, though the scallions will soften a bit over time. If you're meal prepping, you can mix the dressing separately and toss everything together right before you eat so it stays fresh. I like making a double batch on Sunday and having it ready for quick lunches all week.
- Store in the coldest part of your fridge to keep it safe and fresh.
- Don't freeze it, the texture of the mayo and tuna won't survive the thaw.
- If it tastes a little flat after chilling, a squeeze of fresh lemon or pinch of salt will wake it right back up.
Save This tuna salad has earned its spot in my regular rotation because it never disappoints and always delivers. Whether you need lunch in a hurry or something satisfying that doesn't require heat, it's there for you.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. Store it in an airtight container in the refrigerator. In fact, chilling it for 30 minutes allows the flavors to meld beautifully. Just wait to add fresh herb garnishes until serving to maintain their texture.
- → What's a good substitute for mayonnaise?
Greek yogurt works wonderfully as a lighter alternative, using the same 3 tablespoon amount. It reduces calories while maintaining creaminess. You can also try sour cream or mashed avocado for different flavor profiles.
- → How spicy will this be?
The heat level depends on your hot sauce choice and amount used. Start with 2 teaspoons of Sriracha for mild heat, then adjust upward to your preference. You can always add more heat, but removing it isn't possible, so taste and build gradually.
- → What are the best serving options?
This salad is incredibly versatile. Serve it on toasted bread for a classic sandwich, wrap it in lettuce leaves for low-carb option, use it as a dip with crackers, or simply eat it with a fork from a bowl. It also works well over mixed greens as a composed salad.
- → Can I add vegetables to increase crunch?
Absolutely. Diced cucumber, red onion, bell pepper, or radishes all add excellent crunch and flavor. Add them just before serving to prevent them from becoming soggy. Avoid watery vegetables or drain them well if using tomatoes.
- → Is this suitable for meal prep?
Yes, this salad keeps well for 2-3 days in the refrigerator in an airtight container. For best results, store the tuna mixture separately from crisp vegetables if adding extras, and combine just before eating to maintain texture and freshness.