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