This Easy Sriracha Tuna Salad is a spiced up, but not too spicy version of the classic tuna salad that keeps you coming back for more. You can make it for a simple lunch, or meal prep it for days to come.
I never intended this Easy Sriracha Tuna Salad to be a recipe. But after I found myself making it multiple times in the same week, I knew I had to write it down to share with you. It was one of those ideas that came about completely by accident.
I was just going to make my usual Tuna Salad Meal Prep, but I found I was out of both celery and dried cranberries. So standing with the fridge door open, I surveyed the contents waiting for inspiration to strike. And that’s of course how I ended up mixing in sriracha. The result was so tasty, I’ve been making it constantly ever since.
Ingredients for this Easy Sriracha Tuna Salad:
- Tuna Fish – I’ve made this with both water packed and olive oil packed tuna fish, and it’s really tasty. If you hate tuna fish, sub in chicken, it’s fantastic and that’s how I make it for Tyler!
- Mayonnaise – I use a homemade avocado oil sriracha mayo that’s linked below in the recipe. But your choice of whatever mayo you like is perfect.
- Sriracha – This is of course what makes all the magic. And speaking of magic, I just discovered a probiotic sriracha by the brand Wild Brine that will make you fall in love with sriracha all over again – it’s seriously that good! Also as far as I can tell it’s Whole30 compliant as well, so that’s another bonus.
- Green onion or chives all thinly sliced adds another element of savory to this tuna salad, and keeps it from being boring.
- Cilantro – this one is optional, but it is tasty if you have it around. I’ve made this several times without the cilantro and it’s still good.
- Salad ingredients – I’ve been using a bed of arugula topped with cucumbers and cherry tomatoes. But you can use any green or mix of greens you’d like. And if cucumbers and tomatoes aren’t in season, just leave them out. In the winter, consider anything sweet like cubed up mango in place of the tomatoes.
How to meal prep this recipe:
- Start by mixing together the tuna salad, then portion it into your containers.
- Next add the greens, and veggies/fruit if you’re using them on the opposite side of your container. If you’re using the cucumbers and tomatoes, place them on the bottom with the greens on top for the best results. It’s pictured the opposite here because it looks prettier this way. It will last at least 2 days with the tomatoes on top of the greens, but it’s best to put them on the bottom.
- Refrigerate and eat within 4 days.
What can I use in place of mayonnaise in tuna salad?
This is the most commonly asked question on my other tuna salad recipe. And the answer is the same, you can sub in good quality plain Greek yogurt for the mayo if desired.
More super easy packable lunches:
- Easy Homemade Healthy Lunchables
- Healthy Tuna Salad Meal Prep – this one’s the classic if you’re not into sriracha
- Curried Mango Chicken Salad
- Healthy Chicken Salad
I sure hope you enjoy this one, and if you’re ever bored of plain tuna salad, this recipe will definitely spice things up! If you do make this, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.
Final note: You’ll notice from the calorie count, this is a lighter lunch. I find it works pretty well for me if I’ve had a large breakfast. But for my husband who has an active job, I also pack him a couple servings of fruit, and lately a Chocolate Zucchini Muffin as well.Print
The classic tuna salad spiced up with sriracha and loaded with veggies for a healthy, easy to pack lunch!
Sriracha Tuna Salad:
2 – 5 ounce cans tuna fish, well drained
1/3 cup mayonnaise, see notes
1–3 Tablespoons sriracha, add to your taste
2 Tablespoons thinly sliced green onions or chives
1/4 cup chopped fresh cilantro
8 cups arugula or mixed greens of choice
1 small cucumber, quartered and thinly sliced, 1 cup
2 cups halved cherry tomatoes
Mix together all the ingredients for the sriracha tuna salad, and prep all the salad ingredients.
Serve the tuna salad with the salad ingredients, or you can follow the meal prep instructions.
To meal prep this, portion the tuna salad into one side of your 4 containers of choice. Add the cucumbers and tomatoes to the other side, then top with the greens.
Refrigerate and eat within 4 days.
To use homemade mayo in place of the mayo and sriracha I use this sriracha mayo from my sushi bowls recipe, measuring out 1/2 cup.
The nutrition facts were calculated with water packed tuna fish.
- Category: Lunch
- Method: Mixing
- Cuisine: American
Keywords: How to make Tuna Salad, Tuna Salad Recipe, Sriracha Tuna Salad, Easy Tuna Salad