Save My roommate walked in just as I was draining the second can of tuna, and she wrinkled her nose until I squeezed that lemon wedge over the bowl. The whole kitchen shifted from fishy to bright in seconds. I had been making the same boring tuna salad for years until a coworker told me about adding Sriracha to mayo, and suddenly lunch became something I actually looked forward to. Now I keep extra cans in the pantry just so I can throw this together on days when cooking feels impossible.
I made this for my sister during her first week working from home, and she texted me three days later asking for the recipe because she had already gone through a whole loaf of sourdough. We sat on her tiny balcony with our sandwiches, and she kept saying she forgot how good something simple could taste. That week turned into a month, then a year, and this tuna salad became her default lunch. Sometimes the recipes that stick around are the ones that show up right when you need them.
Ingredients
- Canned tuna in water: Drain it well or your salad turns into soup, and always give the can a good shake over the sink before opening.
- Scallions: They bring a sharp, grassy bite that raw onion would overpower, and the green parts add little pops of color.
- Celery: Optional but worth it for that crisp snap between the soft tuna, and it makes the whole thing feel more like a real salad.
- Mayonnaise: The creamy base that makes everything stick together, and it mellows the heat just enough to keep it friendly.
- Sriracha: This is where the magic happens, turning plain tuna into something you crave, and you can dial it up or down without wrecking the balance.
- Fresh lemon juice: Brightens every bite and cuts through the richness so it never feels heavy, plus it covers any lingering fishy smell.
- Dijon mustard: Adds a subtle tang and depth that sneaks in behind the heat.
- Garlic powder: Just a pinch gives it a savory backbone without the sharpness of raw garlic.
- Salt and black pepper: Taste as you go because canned tuna and hot sauce both bring their own saltiness.
- Fresh parsley or cilantro: A handful at the end makes it look like you tried, even when you didnt.
Instructions
- Mix the dressing:
- Whisk the mayo, Sriracha, lemon juice, Dijon, garlic powder, salt, and pepper in a medium bowl until it turns into a smooth, peachy-orange sauce. Taste it now so you know if you want more heat or more tang before the tuna goes in.
- Combine everything:
- Add the drained tuna, scallions, and celery if youre using it, then gently fold with a fork until every piece is coated. Dont mash it into paste, just break it up enough that it holds together on a fork.
- Adjust and serve:
- Taste it and add more lemon or hot sauce if it needs a boost, then serve right away or cover and chill for half an hour if you like it cold. Garnish with herbs and a lemon wedge if youre feeling fancy.
Save One night I made this for myself after a long shift and ate it standing at the counter with a sleeve of crackers. My partner came home, tried a bite, and suddenly we were both hovering over the bowl with forks like we hadnt just talked about making actual dinner. That is when I realized some recipes dont need a table or a occasion, they just need to taste good enough that you forget everything else for a minute.
Serving Ideas
I have piled this on toasted sourdough, tucked it into butter lettuce cups for a low-carb lunch, and scooped it onto crackers during movie nights when I wanted something more interesting than popcorn. It also works beautifully in a wrap with shredded carrots and cucumber, or spooned over a bed of greens if youre pretending to be healthy. One friend even used it as a baked potato topping, which sounded strange until I tried it and realized the heat plays so well with the starchy sweetness.
Swaps and Tweaks
Greek yogurt can replace half or all of the mayo if you want it lighter and tangier, though it will lose a little of that creamy richness. I have used diced cucumber, red onion, and bell pepper when I had them lying around, and each one added a different kind of crunch and sweetness. If Sriracha is not your thing, try sambal oelek, gochujang thinned with a little water, or even a few dashes of your favorite hot sauce. The mustard can be swapped for whole grain or spicy brown, and if you hate celery, just leave it out, nobody will miss it.
Storage and Make-Ahead
This keeps in an airtight container in the fridge for up to two days, but after that the texture starts to get a little sad and the lemon loses its brightness. I usually make just enough for one or two servings because it is so fast that theres no real reason to meal prep it. If you do want to get ahead, you can mix the dressing and chop the veggies the night before, then toss everything together right before you eat.
- Store it in a container with a tight lid or the whole fridge will smell like tuna and Sriracha.
- If it looks dry after sitting, stir in a squeeze of lemon or a tiny spoonful of mayo to bring it back.
- Dont freeze it, mayo-based salads turn into a grainy mess when thawed.
Save This is the kind of recipe you make without thinking, and before you know it, it is part of your weekly routine. Keep the ingredients around, and youll never be more than ten minutes away from something satisfying.
Recipe Guide
- → How spicy is this tuna salad?
The heat level is controlled by Sriracha or your chosen hot sauce. Start with 2 teaspoons and adjust to your preference. You can reduce the amount for milder flavor or increase it for more kick.
- → Can I make this ahead of time?
Yes! Prepare the salad up to 2 hours in advance and refrigerate. However, add fresh herbs and lemon wedges just before serving to maintain optimal texture and brightness.
- → What are good serving options?
Serve on toasted bread for sandwiches, in lettuce wraps for a low-carb option, with crackers for a light snack, or over mixed greens for a full salad. It also works beautifully in wraps and pita pockets.
- → How can I make this lighter?
Replace traditional mayonnaise with Greek yogurt or a combination of both to reduce fat while maintaining creaminess. This keeps the protein high while lowering overall calories.
- → What vegetables pair well with this?
Diced cucumber, red onion, bell pepper, and jalapeños add excellent crunch and flavor. Finely minced red cabbage provides additional texture and a subtle tang that complements the spicy mayo.
- → Is this safe for pescatarian diets?
Yes, tuna salad is pescatarian-friendly as it contains fish but no meat. Always verify that mayo and hot sauce brands align with your dietary preferences.