Description
This Spicy Tuna Salad is a quick, flavorful dish combining canned tuna with a creamy, tangy, and spicy dressing made from Greek yogurt, reduced-fat mayonnaise, and Sriracha. Enhanced with fresh celery and green onions, it’s perfect as a light lunch or a protein-packed snack.
Ingredients
Scale
Tuna Salad
- 15 oz canned tuna, drained
- 1/4 cup celery, chopped
- 2 tbsp green onions, chopped
Dressing
- 1/4 cup nonfat Greek yogurt
- 3 tbsp reduced fat mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 2 tsp soy sauce (or coconut aminos for gluten free option)
- 1 tsp rice vinegar
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a medium bowl, combine the nonfat Greek yogurt, reduced-fat mayonnaise, Sriracha, soy sauce, and rice vinegar. Stir well to create a smooth dressing. Taste and adjust the spice level gradually by adding more Sriracha if desired.
- Combine salad ingredients: Add the drained canned tuna, chopped celery, and green onions to the bowl with the dressing. Gently stir to evenly coat all ingredients with the dressing. Season with salt and pepper to taste.
- Chill and meld flavors: Cover the salad and refrigerate for 30 to 60 minutes to allow the flavors to blend fully. This step enhances the overall taste and texture of the salad before serving.
Notes
- This salad is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Adjust the spiciness by varying the amount of Sriracha or substituting with a milder chili sauce as preferred.
- For a gluten-free version, use coconut aminos instead of soy sauce.
- Serve on whole grain bread, crackers, or over a bed of greens for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 160
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 30 mg
