Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, thoroughly drained
  • 1/4 cup (15g) red onion, finely diced
  • 1/2 cup (60g) celery, finely diced
  • 1/2 cup (65g) carrots, shredded or julienned
  • 3 stalks (15g) green onions, thinly sliced
  • 2 tbsp (8g) fresh cilantro, chopped
  • 3 tbsp (45ml) avocado oil mayonnaise
  • 1 tbsp (15ml) Sriracha
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp (2g) honey
  • 1 tsp (3g) toasted sesame seeds
  • 1 pinch cracked black pepper

Instructions:

  1. Drain the canned tuna using a fine-mesh strainer and press firmly with a fork or spoon to remove all excess moisture. Transfer to a mixing bowl and flake into small pieces.
  2. Add the diced celery, shredded carrots, red onion, and green onions to the tuna, stirring gently to distribute the vegetables evenly.
  3. In a separate small bowl, whisk together the avocado oil mayo, Sriracha, rice vinegar, soy sauce, sesame oil, and honey until the sauce is smooth and uniform.
  4. Pour the dressing over the tuna mixture and fold with a spatula until lightly coated. Gently fold in the fresh cilantro.
  5. Garnish with toasted sesame seeds and cracked black pepper before serving.