NO MAYO SPICY TUNA SALAD
Made with coconut yogurt, this Spicy Tuna Salad packs a punch! Add more or less sriracha and jalapeños depending on your taste preferences.
Servings: 4
Ingredients
- (4) 5-ounce cans of tuna
- ¾ cup plain, unsweetened coconut yogurt (I used Cocojune Coconut Yogurt)
- ¼ cup sriracha (I used Yellow Bird)
- 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
This salad is great for meal prep! Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Keep a container of washed and dried butter lettuce on hand to make lunchtime super quick!