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–+ servings

California-Style Buffalo Tuna Salad

A spicy, protein-packed buffalo tuna salad perfect for a quick lunch or snack, served in sandwiches, wraps, or with crackers.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Lunch, Quick Meals, Salads
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cans (5 oz each) chunk light tuna packed in water drained
  • 3-4 tablespoons mayonnaise
  • 1-2 tablespoons hot sauce (like Frank's RedHot)
  • 1-2 teaspoons Meyer lemon juice or regular lemon juice
  • 1 rib celery finely diced
  • 2 tablespoons red onion or shallot finely diced
  • 2-3 tablespoons fresh parsley finely chopped
  • salt to taste
  • black pepper to taste

Method
 

  1. Drain the tuna well by transferring it to a fine-mesh sieve and pressing out excess liquid with the back of a spoon.
  2. Finely dice the celery, red onion or shallot, and parsley.
  3. In a mixing bowl, combine the drained tuna, diced vegetables, mayonnaise, hot sauce, and lemon juice. Mix until evenly combined. Season with salt and pepper to taste, then adjust with more lemon juice or hot sauce if desired. Serve immediately or refrigerate for up to 2 days.

Nutrition

Calories: 280kcalCarbohydrates: 4gProtein: 28gFat: 17gSaturated Fat: 3gCholesterol: 55mgSodium: 620mgFiber: 1gSugar: 2g

Notes

For a lighter version, substitute half the mayo with plain Greek yogurt.
Add a chopped hard-boiled egg for extra protein and creaminess.
If you prefer a milder heat, start with 1 tablespoon of hot sauce and adjust.
This salad keeps well in the fridge for up to 2 days, making it great for meal prep.
Serve on toasted sourdough bread, in lettuce wraps, or with crunchy crackers.
Feel free to swap parsley for fresh dill or use green onions instead of shallot.
For a California twist, add diced avocado just before serving.

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