Sriracha Hot Sauce Tuna Salad Volcano (Ketogenic)

Ketogenic Sriracha Tuna Fish Salad Volcano Recipe

How about a little tuna salad with your Sriracha?

Laziness Rating: 8/10 (-2 for prepping ingredients)
Delicious Rating: 5 stars based on 1 review
Calories: 669 (335/serving)
Net Carbs: 5g (3%)
Protein: 52g (31.5%)
Fat: 48g (65.5%)
Recipe Type: Snack, Main Course, Tuna, SaladPrep Time: 10 min Yields: 2 servings
My last tuna-inspired keto recipe was a spicy tuna/guacamole combo. I thought it would be a crowd-pleaser over at /r/ketorecipes. But for some strange reason, my spicy guacamole tuna salad didn't get the fanfare it deserved. Now some bloggers may have just thrown in the towel after a recipe flop – but not me! Nope. I went back to the ketogenic drawing board to mount a glorious comeback! Sure, tuna salad isn't as sexy as other keto-friendly recipes like PB bread or ketogenic chocolate mug cake. But doesn't do sexy recipes. It does lazy, all-American low-carb foods that taste like heaven. Plus this has f'ing Sriracha in it!
Feast your eyes on the Sriracha Tuna Fish Salad Volcano. It's a mound of mayonnaise-drenched tuna fish with a well of delicious Sriracha hot sauce inside. If you don't love this recipe, you'd better check your pulse.

Sriracha Tuna Salad Volcano Ingredients -
Ingredients for the Sriracha Tuna Salad Volcano.


  • 1 cup (2 cans) – Solid White Albacore Tuna in Water
    (Cal: 240, Fat: 4g, Prot: 52g, Net Carbs: 0)
  • 4 Tbsp – Real Mayonnaise – My Essentials
    (Cal: 400, Fat: 44g, Prot: 0g, Net Carbs: 0)
  • 3 teaspoons – Sriracha Hot Chili Sauce – Huy Fong
    (Cal: 15, Fat: 0g, Prot: 0g, Net Carbs: 3)
  • 1 Large Celery Stalk
    (Cal: 6, Fat: 0g, Prot: 0g, Net Carbs: 1)
  • 1 teaspoon – Cayenne Pepper
    (Cal: 6, Fat: 0g, Prot: 0g, Net Carbs: 1)
  • 2 teaspoons – Cilantro Leaves (dry flakes)
    (Cal: 2, Fat: 0g, Prot: 0g, Net Carbs: 0)

Step-By-Step Directions

  1. Chop the celery stalk(s) into small bite-sized pieces.
  2. Open tuna cans. Drain the water. Scrape the tuna into a bowl.
  3. Mix 4 tablespoons of real mayonnaise into the tuna bowl
  4. Add Cilantro, cayenne pepper, and celery into the bowl.
  5. Mix thoroughly and evenly. Add additional spices to taste.
  6. Use the mixing spoon to create a deep hole in the center of the tuna mound.
  7. Squirt 3+ teaspoons of Sriracha into the hole so it fills to the top.
  8. (Optional) Cool in refrigerator for 10-15 minutes.
  9. Devour and Keto on!

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Obligatory Instagram photo.


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