Save Pin I opened the can of tuna standing at the counter after a long morning run, too hungry to wait for anything elaborate. The sharp smell of lemon juice hit the air as I squeezed it over the drained fish, and I thought about how something this simple could taste so satisfying. A dollop of mayo, a squirt of Sriracha, and suddenly I had something worth sitting down for. That was three years ago, and I've been making this same combination at least twice a week ever since.
I made this for my sister one afternoon when she showed up unannounced, claiming she was too tired to cook. She took one bite and asked if I'd added something fancy, maybe chipotle or smoked paprika. Nope, just Sriracha and a little mustard for tang. She left with the recipe scribbled on the back of a receipt, and now she texts me every few weeks to tell me she's made it again.
Ingredients
- Canned tuna in water: Drain it well or your salad will be watery and sad, and always check the label to make sure it's solid chunks, not shredded mush.
- Scallions: They add a sharp, fresh bite that regular onions can't match, and slicing them thin keeps them from overpowering the tuna.
- Celery: Optional, but the crunch is worth it if you have a stalk lying around, and it adds a subtle vegetal sweetness.
- Mayonnaise: Use the real stuff, not the low-fat version, because the richness is what holds everything together and makes the dressing creamy.
- Sriracha: Start with two teaspoons and taste before adding more, because some brands are hotter than others and you can always add heat but you can't take it away.
- Fresh lemon juice: Bottled juice won't give you the same brightness, so squeeze half a lemon and call it a day.
- Dijon mustard: This adds a subtle sharpness that keeps the mayo from feeling too rich, and it helps emulsify the dressing.
- Garlic powder: A small amount goes a long way, and it blends in more evenly than fresh garlic, which can be too aggressive here.
Instructions
- Make the dressing:
- Whisk the mayonnaise, Sriracha, lemon juice, Dijon mustard, garlic powder, salt, and pepper together in a medium bowl until smooth and slightly glossy. The mustard will help everything come together into a cohesive, creamy base.
- Add the tuna and vegetables:
- Flake the drained tuna into the bowl, then add the scallions and celery if you're using it. Fold everything gently with a fork so the tuna stays in nice chunks instead of turning into paste.
- Adjust the seasoning:
- Taste it now, because this is your chance to add more lemon for brightness or more Sriracha for heat. Don't be shy, the seasoning should be bold enough to make you want another bite immediately.
- Serve or chill:
- You can eat it right away, or let it sit in the fridge for thirty minutes so the flavors meld together. Either way, garnish with fresh herbs and a lemon wedge if you're feeling fancy.
Save Pin One summer evening, I packed this into a container and brought it to the park with a bag of crackers. My friend took a bite, then another, then asked if I'd brought enough for her to have the rest. We ended up splitting it, laughing about how something so simple could taste that good when you're sitting on a blanket watching the sun go down. That's when I realized this recipe wasn't just about convenience, it was about how good food doesn't have to be complicated to feel special.
Serving Suggestions
I've piled this onto toasted sourdough with a handful of arugula, stuffed it into pita pockets with sliced cucumber, and even eaten it straight from the bowl with a sleeve of crackers. It works on butter lettuce leaves if you're avoiding bread, or spooned over a simple green salad with cherry tomatoes. The versatility is part of why I keep coming back to it, because it fits whatever mood or meal I'm in the middle of.
Ingredient Swaps and Variations
If you don't have Sriracha, try sambal oelek for a chunkier heat or a dash of cayenne mixed with a tiny bit of vinegar. Greek yogurt works in place of mayo if you want something tangier and lighter, though the texture will be a bit thinner. I've added diced red bell pepper for sweetness, chopped pickles for brine, and even a handful of capers when I wanted something briny and sharp. Cilantro instead of parsley gives it a completely different vibe, almost like a Thai-inspired tuna salad.
Storage and Make-Ahead Tips
This keeps well in an airtight container in the fridge for up to two days, though the scallions will lose some of their bite after the first day. I prefer to make it fresh, but if you're meal prepping, you can mix the dressing separately and toss it with the tuna right before eating. Don't freeze it, because the mayo will break and turn grainy, and you'll end up with something unappetizing.
- Store in a glass container with a tight lid to keep it fresh and prevent any fishy smell from spreading.
- If the salad seems dry after chilling, stir in a teaspoon of lemon juice or a tiny bit more mayo to bring it back to life.
- Always give it a quick taste before serving leftovers, because cold dulls flavors and you might want to add a pinch of salt or a squeeze of lemon.
Save Pin This tuna salad has become my go-to for those moments when I need something fast, satisfying, and just a little bit exciting. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a small victory every time you make it.
Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare this salad up to 2 days in advance. Store it in an airtight container in the refrigerator. For best texture, keep bread or crackers separate until serving. The flavors actually deepen after 30 minutes of chilling.
- → How can I adjust the spice level?
Control the heat by adjusting the Sriracha amount. Start with 1 teaspoon and add more to taste. You can also substitute with your favorite hot sauce, jalapeño, or red pepper flakes. For milder versions, reduce the hot sauce or omit it entirely.
- → What are good serving suggestions?
Serve on toasted bread, in lettuce wraps, with crackers, or over mixed greens. You can also use it as a filling for wraps, sandwiches, or lettuce cups. Pair with fresh vegetables like cucumber slices or tomato wedges for added freshness.
- → Can I make a lighter version?
Absolutely. Replace mayonnaise with Greek yogurt for a lower-fat alternative that maintains creamy texture. You can also use half mayo and half Greek yogurt. This reduces calories while keeping the dish protein-rich and satisfying.
- → What vegetables can I add for extra crunch?
Try diced cucumber, red onion, bell pepper, radishes, or water chestnuts for additional texture and freshness. Add these to the dressing mixture before combining with the tuna. Fresh corn kernels also work well for a touch of sweetness.
- → Is this suitable for meal prep?
Yes, this makes excellent meal prep. Prepare the salad mixture in advance and store separately from bread or crackers. Portion into containers for convenient grab-and-go meals throughout the week. The mixture keeps fresh for 2-3 days when properly refrigerated.