Description
A fiery twist on a classic Spicy Tuna Salad that combines creamy goodness with a vibrant kick of Sriracha.
Ingredients
Scale
- 15 oz canned tuna
- 1/4 cup celery, chopped
- 2 tbsp green onions, chopped
- 1/4 cup nonfat Greek yogurt
- 3 tbsp reduced-fat mayonnaise
- 1 tbsp Sriracha
- 2 tsp soy sauce or coconut aminos
- 1 tsp rice vinegar
- Salt and pepper, to taste
Instructions
- Make the dressing: In a medium-sized bowl, combine Greek yogurt, mayonnaise, Sriracha, soy sauce (or coconut aminos), and rice vinegar. Mix until smooth.
- Incorporate the canned tuna, draining it thoroughly before adding.
- Add the chopped celery and green onions, stirring to combine.
- Taste and season with additional Sriracha, salt, and pepper as needed.
- Refrigerate the salad, covered, for about 30-60 minutes to allow the flavors to meld.
Notes
Store in an airtight container in the fridge for up to 3 days. Do not freeze. Opt for fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 40mg