Spicy Sriracha Tuna Salad

This salad fuses classic American deli-style tuna with the fiery, garlicky kick of Sriracha for a bowl that’s creamy, crunchy, and bright. A lime-forward dressing wraps cool cucumber, crisp romaine, and buttery avocado, while a sesame–panko topper adds irresistible toastiness. Each bite balances heat, tang, and freshness with satisfying protein.

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Prep Time 20

Cook Time 8

Total Time 28

Course Salad

Cuisine Fusion / Other

Servings servings

Calories 357 kcal

Equipment

Oven
Baking sheet
Parchment paper
Large mixing bowl
Small mixing bowl
Whisk
Chef's Knife
Cutting board
Measuring Cups
Measuring spoons
Can opener
Rubber Spatula
Microplane or fine grater

Ingredients

For the Crunchy Topper:

0.25 cup panko breadcrumbs
1 tbsp white sesame seeds
1 tsp neutral oil such as avocado or canola
0.125 tsp red pepper flakes optional
0.125 tsp kosher salt

For the Sriracha–Lime Dressing:

0.25 cup mayonnaise
2 tbsp plain Greek yogurt 2% or whole milk
2 tbsp Sriracha plus more to taste
2 tbsp fresh lime juice
1 tsp lime zest finely grated
1 tsp low-sodium soy sauce
2 tsp honey
1 tsp toasted sesame oil
1 clove garlic finely grated
1 tsp fresh ginger finely grated

For the Salad:

10 oz solid light tuna in water drained well
2 stalks celery finely diced
1 cup English cucumber diced 1/4-inch
0.25 cup red onion minced
2 tbsp scallions thinly sliced
2 tbsp cilantro chopped
0.25 tsp kosher salt plus more to taste
0.125 tsp freshly ground black pepper
4 cups romaine hearts chopped
4 medium radishes thinly shaved
1 large avocado diced
4 wedges lime for serving

Instructions

Toast the Crunchy Topper: Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment. In a small bowl, combine panko, sesame seeds, neutral oil, red pepper flakes, and kosher salt; toss to coat evenly. Spread in a thin layer and bake for 6–8 minutes, stirring once, until lightly golden and fragrant. Cool completely on the sheet to stay crisp.
Make the Sriracha–Lime Dressing: In a small mixing bowl, whisk mayonnaise, Greek yogurt, Sriracha, lime juice, lime zest, soy sauce, honey, toasted sesame oil, garlic, and ginger until smooth and emulsified, 30–60 seconds. Taste and adjust heat with extra Sriracha or brightness with a splash more lime.
Build the Tuna Base: In a large bowl, add drained tuna and gently break into coarse flakes with a fork. Fold in celery, cucumber, red onion, scallions, and cilantro. Season with kosher salt and black pepper, then add about half of the dressing and fold just until the tuna is lightly coated.
Add Greens and Avocado: Add romaine and radishes to the bowl, drizzle with most of the remaining dressing, and toss to coat, keeping tuna flakes intact. Gently fold in the avocado last to prevent bruising; add the final spoonful of dressing only if needed for light, glossy coverage.
Finish and Serve: Shower the salad with the cooled sesame–panko topper right before serving to preserve crunch. Plate immediately with lime wedges on the side for squeezing.

Notes

Chef’s Tips:

For maximum crunch, chill chopped romaine in ice water for 10 minutes, then spin dry thoroughly before tossing.
Oil-packed tuna adds richness; if using, reduce mayonnaise by 1–2 teaspoons and salt slightly.
Meal Prep: Keep dressing, topper, and greens separate; combine just before eating to prevent sogginess.
Heat Control: Swap some Sriracha for extra lime juice if you prefer a milder profile, or add more red pepper flakes to the topper for extra kick.
Texture Play: A handful of edamame or thinly sliced snap peas adds sweetness and snappy bite without overwhelming the tuna.

Nutrition

Calories: 357kcalCarbohydrates: 17gProtein: 21gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 36mgSodium: 851mgPotassium: 776mgFiber: 6gSugar: 6gVitamin A: 6563IUVitamin C: 19mgCalcium: 98mgIron: 2mg

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