If you’ve been searching for a zingy, creamy, and utterly satisfying tuna salad without the heaviness of mayo, you’re in for a treat with this No Mayo Spicy Tuna Salad Recipe. Packed with bold flavors, a touch of heat, and a delightful crunch, this recipe reinvents tuna salad by using coconut yogurt and sriracha to create a vibrant, fresh dish that’s perfect for lunch, snack, or a light dinner. It’s easy to whip up, keeps well, and even your mayo-loving friends will wonder where it’s been all their lives.

Ingredients You’ll Need

Three bright green lettuce cups sit on a white metal tray placed on a white marbled surface. Each lettuce cup holds a creamy, light orange mixture with visible small celery and herb pieces. The top of the mixture is sprinkled with black and white sesame seeds and chopped almonds. Fresh green cilantro leaves are scattered over the mixture, adding a touch of dark green color. Small pieces of green onion are also visible inside the mixture and around the tray. The scene looks fresh and healthy, with a slight warmth from the light. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity fool you—each ingredient here plays a vital role in building layers of flavor, texture, and color that make this No Mayo Spicy Tuna Salad Recipe so memorable. Fresh herbs, crunchy nuts, and a perfectly balanced spicy-sour sauce come together effortlessly.

4 (5-ounce) cans of tuna: The star protein, packed with flavor and easy cleanup by draining well.
¾ cup plain, unsweetened coconut yogurt: The creamy base that replaces mayo with a subtle tangy richness.
¼ cup sriracha: Adds the perfect spicy kick to brighten the salad.
1 tablespoon unseasoned rice vinegar: A splash of acidity to balance the creaminess and spice.
Salt and pepper, to taste: Essential seasonings to bring everything together.
½ cup thinly sliced celery: Adds fresh crunch and a cool counterpoint to the spice.
½ cup chopped roasted almonds: Adds nutty flavor and a pleasing textural contrast.
½ cup chopped fresh cilantro: Bright herbaceous notes that lift the whole dish.
⅓ cup chopped green onion: Pungent and sweet onion flavor adds depth.
⅓ cup chopped pickled jalapeños: Brings tangy heat and a bit of zing.
Sesame seeds (for garnish): Adds a delicate nuttiness and visual appeal.
Butter lettuce (for serving): Soft, buttery leaves that make perfect little edible cups.

How to Make No Mayo Spicy Tuna Salad Recipe

Step 1: Mash the Tuna

Start by draining your canned tuna well to avoid any watery texture. Place it in a medium-sized mixing bowl and gently mash with a fork to break it up but keep some texture. This helps the tuna mix smoothly with the other ingredients without becoming mushy.

Step 2: Add the Creamy Base

Stir in the coconut yogurt and sriracha, then add your rice vinegar. This trio forms the luscious, spicy, and tangy dressing that replaces classic mayo. Using unsweetened coconut yogurt keeps things fresh and creamy without overpowering the other flavors.

Step 3: Season and Taste

Mash everything together gently and give it a taste. This is where you add salt and pepper to balance the flavors perfectly. The salt enhances the tuna’s natural flavor, while black pepper adds a gentle heat that complements the sriracha.

Step 4: Mix in the Crunch and Freshness

Fold in thinly sliced celery, chopped roasted almonds, cilantro, green onion, and pickled jalapeños. These ingredients add a spectrum of textures and bursts of flavor—from the savory crunch of almonds to the fresh brightness of cilantro and the vinegary bite of pickled jalapeños.

Step 5: Garnish and Serve

To finish, scoop the salad into crisp butter lettuce leaves and sprinkle sesame seeds on top. The butter lettuce cups add a lovely crisp, light vessel to hold all those exciting flavors making each bite a delight.

How to Serve No Mayo Spicy Tuna Salad Recipe

A white bowl filled with a chunky, creamy mixture that has a light orange color with green and dark red bits scattered throughout, showing chopped herbs and small vegetable pieces. Inside the bowl is a silver spoon standing upright, partially buried in the mixture. Around the bowl are fresh green lettuce leaves with bright veins on a white marbled surface, along with two small round containers holding white salt and black pepper, each with a tiny spoon inside. The scene is bright and natural, highlighting the textures and freshness of the ingredients photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t be shy with the sesame seeds! They bring a subtle toasty note and a little extra texture. You can also add a few extra sprigs of fresh cilantro or a wedge of lime for that final burst of freshness when serving.

Side Dishes

This spicy tuna salad pairs beautifully with simple side dishes like crunchy cucumber slices, carrot sticks, or even a light vegetable soup. If you want something heartier, try serving it alongside quinoa or brown rice to soak up the flavors.

Creative Ways to Present

Looking to impress at your next gathering? Instead of lettuce cups, use the No Mayo Spicy Tuna Salad Recipe as a filling for spicy sushi rolls or spoon it over toasted baguette slices for a fancy bruschetta-style appetizer. You can also stuff avocado halves for a super creamy and satisfying meal.

Make Ahead and Storage

Storing Leftovers

This No Mayo Spicy Tuna Salad Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully over time, making leftovers even more delicious. Just be sure to keep the salad separate from lettuce or other fresh veggies until ready to serve to prevent sogginess.

Freezing

Because of the fresh herbs and coconut yogurt, freezing this salad is not recommended. The texture and flavor of the dairy alternative and fresh veggies do not hold up well after freezing and thawing.

Reheating

This salad is best enjoyed cold or at room temperature. Unlike traditional cooked dishes, reheating will alter the texture of the creamy dressing and fresh ingredients, so it’s perfect as a quick grab-and-go meal straight from the fridge.

FAQs

Can I use regular yogurt instead of coconut yogurt?

Absolutely! Plain Greek yogurt or any unsweetened yogurt will work well as a creamy base if you’re not avoiding dairy. Just be sure to choose one that complements the spicy flavors without adding sweetness.

How spicy is this No Mayo Spicy Tuna Salad Recipe?

The heat level depends mostly on the amount of sriracha and pickled jalapeños you add. If you prefer milder, start with less sriracha and go easy on jalapeños—you can always add more after tasting.

Is this recipe suitable for meal prep?

Definitely! You can prepare the salad in advance and store it in the fridge. To keep it fresh, wait to add lettuce cups until serving. This makes it a perfect option for busy weekdays or packed lunches.

What can I substitute for roasted almonds if I have allergies?

Try chopped pumpkin seeds, sunflower seeds, or even crispy fried onions for crunch. Just choose something to add texture and a touch of nuttiness without overpowering the other ingredients.

Can I add other vegetables to this tuna salad?

Yes! Diced cucumber, bell peppers, or shredded carrots would all be fantastic additions. They’ll add vibrant color, freshness, and a little extra crunch without interfering with the key flavor balance of this No Mayo Spicy Tuna Salad Recipe.

Final Thoughts

This No Mayo Spicy Tuna Salad Recipe is a refreshing twist on a classic dish you’ll find yourself craving again and again. The creamy coconut yogurt, spicy sriracha, and crunchy mix-ins make every bite exciting and satisfying. So why wait? Whip up a batch today and enjoy a delicious lunch that feels light but packs a flavorful punch you’ll love sharing with friends and family.