Looking for a crave-worthy twist on classic tuna salad? This Buffalo Tuna Salad is a bold, simple lunch that’s a flavor adventure in every bite. Creamy, a little spicy, and perfectly crunchy thanks to celery and red onion, it comes together in minutes and makes an everyday meal feel just a bit special. Whether you’re meal-prepping for the week, stuffing sandwiches, or piling it high on crunchy lettuce leaves, this is one dish you’ll find yourself craving again and again.

Buffalo Tuna Salad Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how a handful of basic ingredients transform into something so punchy and satisfying. Each component in this Buffalo Tuna Salad brings a little magic to the table, from protein-rich tuna to zesty lemon juice and the addictive heat of Buffalo sauce.

Tuna (2 cans): Go for chunk lite tuna in water, drained super well for a non-soggy, meaty salad base.
Mayonnaise (3-4 tablespoons): Adds a creamy richness and holds everything together — taste as you go for your preferred creaminess.
Hot sauce or Buffalo sauce (1-2 tablespoons): This is where the signature tangy, spicy kick comes in — start light, taste, and adjust upward if you’re feeling daring.
Lemon juice (1-2 teaspoons): Just a little brightens all the flavors and cuts the richness; fresh is best!
Celery (1 rib): Finely chopped, this gives your Buffalo Tuna Salad classic crunch and freshness in every forkful.
Red onion or shallot (2 tablespoons): A subtle, savory bite that wakes up the salad — substitute with shallot for a milder touch.
Fresh parsley (2-3 tablespoons): Bright, herbaceous, and pretty — don’t skip this for that pop of green.
Salt and pepper (to taste): Essential for rounding out the flavors; a little goes a long way so add sparingly, then taste.

How to Make Buffalo Tuna Salad

Step 1: Drain and Flake the Tuna

Start by straining every bit of liquid from the tuna. I love transferring the tuna into a fine-mesh sieve, then pressing down gently with the back of a spoon. This ensures your Buffalo Tuna Salad won’t end up soggy and helps the dressing cling to every piece. Once it’s dry, use a fork to gently flake it into bite-sized bits, making for the best texture.

Step 2: Finely Dice the Veggies and Herbs

Grab your celery, onion (or shallot), and parsley, then dice them as finely as you can. The smaller the pieces, the more evenly they’ll mix throughout the salad, giving you bursts of crunchy and herby flavor in every mouthful. The celery and onion are key for balancing the creamy heat. Don’t rush this step — tiny slices make a big difference!

Step 3: Mix Everything Together

In a large bowl, combine your drained tuna, diced veggies, and parsley. Add the mayonnaise, starting with three tablespoons, your Buffalo or hot sauce, and a squeeze of fresh lemon juice. Stir it all together until evenly coated. Taste and adjust with more salt, pepper, extra hot sauce for fire, or a little more mayo for creaminess. Serve immediately if you like it freshly mixed, or chill for maximum flavor fusion.

How to Serve Buffalo Tuna Salad

Garnishes

A Buffalo Tuna Salad looks even more tempting with a few stylish garnishes. Sprinkle extra fresh parsley or sliced green onions on top for color and crunch. If you love a little extra zing, a few blue cheese crumbles or a drizzle of ranch dressing really lean into those iconic Buffalo vibes.

Side Dishes

This zesty salad is a meal in itself, but you can round it out with a crisp green salad, some crunchy carrot sticks, or even a handful of kettle chips for scooping. For something heartier, serve alongside a hot bowl of tomato soup or a tangy coleslaw — they both help mellow out the Buffalo spice.

Creative Ways to Present

Think beyond the basics! Pile your Buffalo Tuna Salad into lettuce cups for a low-carb lunch, stuff it inside a toasted pita or wrap, or load it onto avocado halves for a gluten-free option. For party snacks, scoop it onto cucumber rounds or mini rice cakes — irresistible and totally finger-friendly.

Make Ahead and Storage

Storing Leftovers

If you have any Buffalo Tuna Salad leftover (lucky you!), pop it into an airtight container and refrigerate. It keeps beautifully for up to two days, and I swear the flavors get even better after some chill time. Just give it a quick stir before serving to freshen it up.

Freezing

I don’t recommend freezing Buffalo Tuna Salad, since mayo-based dressings tend to separate and go watery when thawed. For the best taste and texture, whip up a new batch when you crave it — the quick prep is totally worth it.

Reheating

This salad is meant to be served cold or at room temp; reheating can affect the creamy dressing and texture. If you like things warm, try spooning cold Buffalo Tuna Salad onto toasted bread or open-faced melts, letting the heat from the toast do its thing without compromising freshness.

FAQs

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt adds a tangy flavor and keeps the salad light, while still giving it a creamy texture. It’s a great swap if you’re looking to cut calories or add more protein.

What’s the best type of tuna for Buffalo Tuna Salad?

Chunk lite tuna in water works best because it doesn’t overpower the other flavors and stays flaky after draining. If you want a richer taste, chunk white albacore also works but has a firmer texture.

Is it very spicy?

The heat is totally adjustable! Start with a little hot or Buffalo sauce and taste as you mix. For more of a mild Buffalo Tuna Salad, use less sauce or try a milder brand. For real heat lovers, add a few shakes more or even a pinch of cayenne.

Can I make Buffalo Tuna Salad dairy-free?

Of course! Just make sure to use a non-dairy mayo and skip any blue cheese topping. Everything else in the recipe is naturally dairy-free.

How can I make it meal prep friendly?

Prepare the Buffalo Tuna Salad and keep it in an airtight container. For best texture, add the celery and parsley just before serving, so they stay crisp. It’s ready to grab and go for quick lunches all week.

Final Thoughts

This Buffalo Tuna Salad is more than just an easy lunch; it’s a punchy, satisfying dish that’s bound to become a staple on your table. Whether you’re craving something quick or need a new spin on classic tuna salad, give this recipe a try — I promise you’ll be hooked after the first spicy, creamy bite!