This Buffalo Tuna Salad adds a tangy twist to classic tuna salad.
Adding hot sauce to canned tuna, mayo and mustard creates a creamy recipe with as much spice as you like. Adding diced celery and red onion adds freshness and crunch.
Plus it’s gluten-free, dairy-free, low carb, keto, Paleo and Whole30 friendly.
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Why this recipe works
Tuna salad is a classic recipe for a reason: it’s fast and easy to make, affordable and – best of all – it can be customized so many different ways.
That’s why I keep making different versions, like this Caesar Tuna Salad and Tuna Sardine Salad.
And my latest favorite version is a Buffalo Tuna Salad!
You start with canned tuna, mayonnaise and mustard, then add hot sauce for the special buffalo flavor and tang.
For extra texture, I like to add diced red onion and diced celery. Celery is traditionally served with buffalo chicken wings so they work well in this tuna salad, too.
Obviously, you can serve this Buffalo Tuna Salad on bread or toast for a regular sandwich or serve it in a wrap. But since I focus on Paleo eating, I serve this in lettuce cups. I like Boston or Romaine lettuce as their leaves are very sturdy. Just be sure to double-up the leaves to make them even sturdier.
What you need
Ingredients:
- 4 (5 oz.) cans of tuna, no salt added, drained
- 1/2 cup mayonnaise (avocado oil mayonnaise for Paleo/Whole30)
- 3 tablespoons Dijon or grainy mustard
- 2 tablespoons hot sauce – I used Frank’s RedHot original – this doesn’t add a lot of heat. If you want it hotter, use a hotter hot sauce or add ground cayenne powder.
- 1 teaspoon dried parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup diced celery
- 1/4 cup diced red onion
- for serving: bread, toast, wraps or lettuce cups
Equipment:
- a large mixing bowl
- a can opener
- a fork
- measuring spoons
- measuring cups
- a cutting board
- a chef’s knife
How to make Buffalo Tuna Salad
Step 1: Add the drained tuna, mayonnaise, mustard, hot sauce, parsley, salt and pepper to a large bowl and mix with a fork, breaking up the large chunks of tuna.
Step 2: Stir in the celery and onion. Taste and adjust seasoning, then serve.
Frequently Asked Questions (FAQ)
You can use the same amount of canned chicken to turn this into a Buffalo Chicken Salad.
Use whatever hot sauce you like – just be sure to taste as you add it so you get the flavor exactly right.
You can use the same amount of diced shallots or thinly sliced green onions in place of the red onion. Or you could use 2 tablespoons thinly sliced chives.
Yes. You can store this in the fridge for up to 5 days.
I do not recommend freezing this.
Yes, it only has 2g of carbs per serving, making it appropriate for a low carb lifestyle. Serve it on lettuce cups.
Yes, it only has 1g of net carbs and is packed with protein and healthy fats, making it suitable for a keto lifestyle. Serve it on lettuce cups.
Yep, just be sure to use Paleo-friendly ingredients. Most mustards and Frank’s RedHot original hot sauce are fine. Look for an avocado oil-based mayo, like Chosen or Primal Kitchen. Serve it on lettuce cups.
Yep, just be sure to use Whole30-compatible ingredients. Most mustards and Frank’s RedHot original hot sauce are fine. Look for an avocado oil-based mayo, like Chosen or Primal Kitchen. Serve it on lettuce cups.
Other recipes you might like:
- Tuna Sushi Bowl (Paleo Whole30)
- Caesar Tuna Salad (Paleo, Whole30)
- Tuna Sardine Salad (Paleo, Whole30)
- Blueberry Pecan Chicken Salad (Paleo, Whole30)
- Cranberry Pecan Chicken Salad (Paleo, Whole30)
Buffalo Tuna Salad (Paleo, Whole30)
Ingredients
- 4 (5 oz.) cans of tuna, no salt added drained
- ½ cup mayonnaise (avocado oil mayo for Paleo/Whole30)
- 3 tablespoons Dijon or grainy mustard
- 2 tablespoons hot sauce I recommend Frank's RedHot original
- 1 teaspoon dried parsley
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup diced celery
- ¼ cup diced red onion
- for serving: bread, toast, wraps lettuce cups
Instructions
- In a large mixing bowl, add the drained tuna, mayonnaise, mustard, hot sauce, parsley, salt and pepper and mix with a fork, breaking up the large chunks of tuna.
- Stir in the celery and onion. Taste and adjust seasoning, then serve.
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