Description
A vibrant and creamy no-mayo spicy tuna salad made with coconut yogurt, sriracha, and fresh crunchy ingredients, perfect for a light, flavorful lunch or appetizer served in crisp butter lettuce cups.
Ingredients
Main Ingredients
- 4 (5-ounce) cans of tuna
- ¾ cup plain, unsweetened coconut yogurt (e.g., Cocojune Coconut Yogurt)
- ¼ cup sriracha (e.g., Yellow Bird)
- 1 tablespoon unseasoned rice vinegar
- Salt and pepper, to taste
Mix-Ins and Garnish
- ½ cup celery, thinly sliced
- ½ cup roasted almonds, chopped
- ½ cup fresh cilantro, chopped
- ⅓ cup green onion, chopped
- ⅓ cup pickled jalapeños, chopped
- Sesame seeds, for garnish
- Butter lettuce, for serving
Instructions
- Mash: Drain the tuna and add it to a medium-sized bowl. Gently mash with a fork to loosen up the chunks and create a creamy base.
- Add Creamy Ingredients: Stir in the coconut yogurt, sriracha, and rice vinegar thoroughly to combine and form a smooth, spicy dressing.
- Season: Taste the mixture and add salt and pepper as needed to balance the flavors perfectly.
- Mix In Crunchy Elements: Fold in the thinly sliced celery, chopped roasted almonds, fresh cilantro, green onion, and pickled jalapeños, distributing them evenly throughout the tuna salad.
- Serve: Scoop the spicy tuna salad into fresh butter lettuce cups, garnish with a sprinkle of sesame seeds, and enjoy immediately.
Notes
- For a milder version, reduce the amount of sriracha or omit the pickled jalapeños.
- You can substitute roasted almonds with toasted sunflower seeds or walnuts for different texture and taste.
- Keep the tuna salad refrigerated and consume within 2 days for best freshness.
- This recipe is naturally gluten-free and dairy-free due to the use of coconut yogurt instead of traditional mayo.
- Butter lettuce makes an excellent low-carb alternative to bread or wraps for serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
