This buffalo tuna salad is creamy, tangy, and lightly spicy with the perfect amount of crunch. It reminds me of buffalo chicken dip, but with a fresher feel that makes it perfect for an easy lunch.
It comes together in 10 minutes with canned tuna, Greek yogurt, a little mayo, and buffalo sauce. I love it with crackers and veggies, but it’s just as delicious piled onto toast or tucked into a wrap.
Need more easy lunch ideas? Try my buffalo chickpea wraps, broccoli pasta salad, and southwest chicken salad.
Recipe Highlights
- Perfect for busy days: Everything gets mixed together in one bowl with zero cooking. This is one of the lunches I reach for when I feel like I don’t have a single second to make something, but still want a meal that will actually hold me over. Another 5-minute meal idea I love is cottage cheese Greek salad.
- High in protein: Canned tuna and Greek yogurt make this an easy protein-packed lunch. Pair it with a satisfying carb and some veggies to round out your meal.
- Super versatile: Scoop it with crackers, pile it onto toast, or turn it into a sandwich or wrap. It also doubles as a delicious buffalo tuna dip for snacking.
Key Ingredients and Swaps
Canned tuna: Any flaked or chunk tuna works here. I usually use tuna packed in water, but olive oil-packed tuna is a delicious and satisfying option too.
Greek yogurt: Adds creaminess and extra protein. I use 2% Greek yogurt, but your preferred fat percentage should work well.
Mayonnaise: I tested this with Greek yogurt alone, but it’s much better with a little mayo. Just 1-2 tablespoons makes the dressing noticeably richer and helps balance the tanginess of the yogurt.
Buffalo wings sauce: I use Frank’s Buffalo Wings Sauce, which gives this tuna salad lots of tangy buffalo flavor without making it overly spicy. Different sauces can vary in heat and flavor, so adjust to taste.
Celery and red onion: You only need a small amount of each for crunch and fresh flavor. I like to dice them quite finely so they blend into the salad instead of taking over each bite.
Ranch seasoning: Ranch seasoning rounds out the buffalo flavor and adds lots of savory goodness. Hidden Valley is my go-to.
Fresh dill: This is completely optional, but I love the extra freshness it adds when I have some on hand.
Scroll down to the recipe card for the full ingredient list and measurements.
How to Make Buffalo Tuna Salad
Step 1: Add all ingredients to a bowl.
Step 2: Mix, taste, and adjust as needed.
How to Serve Buffalo Tuna Salad
For lunch, I like to pair this tuna salad with a satisfying source of carbs and some veggies to round out the meal. Here are a few ways to serve it:
- Scoop it with crackers and serve chopped veggies on the side.
- Pile it onto whole grain toast or a bagel.
- Turn it into a sandwich or wrap.
- Serve it in lettuce cups with crackers on the side.
- Enjoy it as a buffalo tuna dip with crackers and sliced veggies.
For a snack, veggies can be great for scooping. For a more filling lunch, I personally like to include something like crackers, bread, or a wrap too.
Miranda’s Tips
Tips From My Test Kitchen
- Drain your tuna well. I recommend getting rid of as much excess water as possible before mixing. This keeps the dressing creamy and prevents the buffalo flavor from getting diluted.
- Finely dice the celery and onion. I tested this with finely chopped celery and red onion so you get a little crunch and flavor throughout. Bigger pieces can easily overpower a bite.
- Don’t skip the mayo. You can replace it with more Greek yogurt, but I much prefer the flavor with a little mayonnaise. It adds richness and mellows out the tanginess of the yogurt. If you want to reduce calories, start with a tablespoon or use light mayonnaise instead.
- Make it your own. I landed on 3 tablespoons of buffalo sauce for a tangy, lightly spicy flavor, but different brands can taste quite different. Add more buffalo sauce for extra kick, or another spoonful of Greek yogurt to mellow things out.
Storage
Store buffalo tuna salad in a covered container in the fridge for up to 3 days. I’ve found that it holds its texture well without getting watery.
That said, I think tuna salad tastes and smells freshest when eaten sooner. If you’re meal prepping, keep your crackers or bread separate until you’re ready to eat.
If you like buffalo, try my protein buffalo chicken dip, buffalo chicken sweet potatoes, and buffalo chicken taquitos.
Common Questions
It’s lightly spicy, but not overwhelmingly hot. I use Frank’s Buffalo Wings Sauce, which gives it lots of tangy buffalo flavor with a manageable kick. You can always adjust the amount to your taste.
Absolutely. I usually use tuna packed in water, but tuna packed in olive oil is a delicious and satisfying option too. Just drain it well before adding it to the bowl.
Yes. It keeps well in the fridge for up to 3 days without getting watery. I still prefer the flavor and aroma when it’s freshly made or eaten within the first day or two.
More High-Protein Lunches
Chicken Caesar Pasta Salad
The Best Egg and Cheese Quesadilla
Ranch Chicken Salad
Chicken Pesto Pasta Salad
Buffalo Tuna Salad
Equipment
- small mixing bowl
Ingredients
- 2 cans (170-g net weight each) chunk or flaked light tuna in water, drained
- ¼ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup plain greek yogurt, I use 2%
- 2 Tbsp mayonnaise, or use more Greek yogurt if preferred
- 3 Tbsp buffalo wings sauce, adjust to taste
- 1 tsp ranch seasoning powder, I prefer Hidden Valley
- 1-2 tsp finely chopped fresh dill, optional
- salt, to taste
Instructions
- Add all ingredients to the bowl.
- Mix to combine. Taste, and adjust ingredients as desired. Add salt only if needed.
- Serve with crackers, on whole grain toast, or with sliced veggies. Enjoy!
Notes
- This recipe makes 2-3 servings, depending on your hunger level!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
