Looking for a lunch that’s satisfying without feeling heavy? This no-mayo spicy tuna salad is quick to make and full of flavor and texture.
I love chicken salad, but I also enjoy egg, fruit, and classic tuna salads. Today’s recipe is a No Mayo Spicy Tuna Salad—an easy meal-prep option that makes healthy weekdays tastier.
The trick to a tuna salad you’ll actually want to eat is balancing flavors and textures. This version combines crunchy roasted almonds, crisp celery, bright cilantro, spicy pickled jalapeños, and mild green onion for contrast and depth.
Instead of mayonnaise, I use plain unsweetened coconut yogurt to bind the salad—dairy-free and light. If you prefer, Greek yogurt or mayo would work as alternatives.
Scoop the tuna into butter lettuce cups for a handheld lunch that’s high in protein and full of crunch. Want me to recreate a favorite salad? Tell me on Instagram @olivia.adriance. Enjoy!
Get the Protein-Empowered digital cookbook!
Ingredients for No Mayo Tuna Salad
This salad is simple and uses common pantry and fridge staples. Here’s what you’ll need:
- Canned tuna: Wild-caught albacore works well, but use any canned tuna you like. You can also substitute pre-cooked or rotisserie chicken.
- Coconut yogurt: Plain, unsweetened coconut yogurt creates a creamy, mayo-free base. Greek yogurt is another good option if you want extra protein.
- Sriracha: Adds heat—adjust the amount to taste.
- Unseasoned rice vinegar: A splash brightens and lightens the dressing.
- Celery: Thinly sliced for crunch and freshness.
- Roasted almonds: Chopped for unexpected texture and healthy fats.
- Cilantro: Fresh and chopped; swap parsley if you prefer.
- Green onion: Adds color and a mild onion flavor.
Pin this recipe for later!
Pin It
- Pickled jalapeños: Provide a pleasant kick—use more or less depending on heat preference.
- Sesame seeds: Optional, for garnish.
- Butter lettuce: Soft, flexible leaves make perfect cups for serving.
How to Make Spicy Tuna Salad
1. Drain the tuna and add it to a medium bowl. Gently break it up with a fork.
2. Stir in the coconut yogurt, sriracha, and rice vinegar until combined. Taste and season with salt and pepper.
3. Fold in the thinly sliced celery, chopped roasted almonds, cilantro, green onion, and chopped pickled jalapeños.
4. Serve in butter lettuce cups, on a sandwich, or wrapped in your favorite flatbread. Sprinkle sesame seeds on top if you like.
More Easy High-Protein Lunch Recipes:
- Waldorf Chicken Salad (Dairy-Free & No Mayo)
- Asian Chicken Salad
- Rotisserie Chicken Caesar Lettuce Cups
- Miso Tuna Salad Handrolls
- Lemony Dill Quinoa and Shrimp
NO MAYO SPICY TUNA SALAD
Ingredients
- (4) 5-ounce cans of tuna
- ¾ cup plain, unsweetened coconut yogurt
- ¼ cup sriracha
- 1 tablespoon unseasoned rice vinegar
- Salt and pepper, to taste
- 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
- Drain the tuna and add to a medium-sized bowl. Gently mash with a fork to loosen up.
- Add the coconut yogurt, sriracha, and rice vinegar.
- Mash together and taste, adding salt and pepper as needed.
- Mix in the sliced celery, roasted almonds, cilantro, green onion, and pickled jalapeños.
- Serve by scooping into butter lettuce cups and garnish with sesame seeds. Enjoy!
Notes
Like this? Leave a comment below!