Asian-Inspired Tuna Salad

I was trying to come up with an easy, cheap, high-protein dish that I could meal prep for school lunches this week when tuna fish popped into my mind. I’m a big fan of tuna fish. I like it with mayo and pickles. I don’t even need bread, I can just eat it straight out of a bowl. But I wanted to spice things up a bit, and so I did quite literally with Sriracha in this Asian-inspired tuna salad. I put a scoop of this rocking combo over a bed of arugula each day for my lunch, but it would also be good with crackers, in a wrap, in a panini, or in any other imaginable form!


Prep Time: 15 minutes


Five 5-oz. cans chunk light tuna in water, drained
1/2 cup sweetened dried cranberries
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup finely chopped cilantro
3/4 cup avocado oil mayonnaise (like Primal Kitchen’s)
1 1/2 tsp ground ginger
1 1/2 tsp ground red chili pepper
3/4 tsp ground sea salt
2-3 Tbsp Sriracha (to taste)
1 Tbsp sesame oil
1 Tbsp light soy sauce or coconut aminos
1 Tbsp honey
5 cups of arugula


  1. Flake your drained tuna in a large bowl. Pro tip: the Pampered Chef Mix N Chop is a really useful tool for doing this.

  2. Add the cranberries, carrot, green onions, cilantro together in with the tuna. Gently stir to combine.

  3. Whisk mayonnaise, ginger, ground chili pepper, kosher salt, Sriracha, sesame oil, soy sauce/coconut aminos, and honey together in a separate small bowl.

  4. Add to tuna mixture and stir to combine.

  5. To eat: place about a cup of arugula in a bowl and scoop about a cup of the tuna mixture on top. I meal prep my arugula in Pyrex bowls on the weekend and then add a scoop of tuna in the morning to the one I am going to eat that day.

Makes 5 servings.

Portion Fix Containers: 1 red, 1 orange, & 1 green per serving (the cranberries are negligible for a purple container count)