10-Minute Buffalo Tuna Salad
This Buffalo tuna salad takes canned tuna into spicy, tangy territory with just a handful of pantry ingredients. It’s the no-cook lunch that actually keeps you full, because the Greek yogurt adds protein without any mayo weight.
Spoon it into a wrap, pile it onto toast, or scoop it with celery sticks for a crunch that stands up to the heat.
What Makes This Buffalo Tuna Salad So Good
I keep coming back to this version because it actually tastes like Buffalo wings, not just hot sauce dumped into a bowl. The butter melted into the hot sauce gives it that glossy, bar-room kick without any cooking.
Greek yogurt replaces the usual mayo, so it’s tangy and light but still creamy enough to hold everything together. You get the protein from both the tuna and the yogurt, which means a few bites go a long way.
And it’s done in the time it takes to open a can. For a desk lunch that doesn’t feel sad, this one over-delivers.
Ingredients
- 2 (5-oz) cans solid white albacore tuna, drained: water-packed gives the cleanest flavor
- 3 tbsp Frank’s RedHot original sauce: not all hot sauces taste right here
- 2 tbsp unsalted butter, melted: this is what gives it that classic Buffalo gloss
- 1/4 cup plain Greek yogurt: full-fat or 2% keeps it creamy
- 1 rib celery, diced small: for crunch, don’t skip
- 2 tbsp finely chopped red onion: adds a little bite
- Salt and black pepper: to taste
Variations / Substitutions
- Use mayo instead of yogurt: same amount, it adds richness but loses a bit of tang.
- Make it dairy-free: swap in vegan butter and a thick plant-based yogurt.
- Swap tuna for canned chicken: same texture, works just as well.
- Kick up the heat: add a pinch of cayenne or use a hotter sauce.
- Add blue cheese: crumbled on top for that classic wing pairing.
Buffalo Chicken Wraps are the main dish we love pairing with this salad.
How To Make Buffalo Tuna Salad
Step 1: Whisk the Buffalo Sauce
In a small bowl, whisk the 3 tbsp hot sauce with the 2 tbsp melted butter until it looks glossy and combined, about 30 seconds. It should smell like hot wings and coat the back of a spoon lightly.
Step 2: Fold the Salad Together
Place the drained tuna in a medium bowl and flake it with a fork. Add the 1/4 cup yogurt, diced celery, and red onion. Pour the Buffalo sauce over everything and fold gently until the tuna is evenly coated and the vegetables are distributed. You want a creamy, speckled mix with visible bits of celery.
Step 3: Serve It Up
Pile the salad onto toasted bread, stuff it into a pita, or scoop it with celery sticks. Eat right away or let it chill in the fridge for 15 minutes if you want the flavors to settle.
A Few Notes Before You Start
- Drain the tuna really well. Any extra liquid thins the dressing and makes the salad watery.
- Melt the butter in the microwave for 15 seconds and let it cool slightly. Hot butter can break the yogurt if you pour it straight in.
- If you want it spicier, add more hot sauce a teaspoon at a time and taste as you go.
- Letting the salad sit for 10 to 15 minutes after mixing gives the onion and celery time to soften just a little and the sauce time to soak into the tuna flakes.
Storing Leftover Buffalo Tuna Salad
- Refrigerate: keep in an airtight container for up to 3 days. The flavors meld even more overnight.
- Serve Cold: this salad is meant to be eaten cold. Reheating would make the tuna tough and separate the dressing.
What To Serve With Buffalo Tuna Salad
A pile of celery sticks and carrot sticks turns this into a classic wing-style spread. For a sandwich, toasted sourdough or a soft potato bun holds up to the creamy filling without getting soggy. A quick coleslaw with a vinegar dressing cuts through the richness nicely.
Frequently Asked Questions
Can I use chunk light tuna instead of albacore?
Yes, chunk light works fine. The texture will be a little softer and the flavor a bit stronger, but the Buffalo sauce still shines.
Is this recipe spicy?
It has a medium kick from the standard Frank’s sauce. For a milder salad, start with half the hot sauce and add more to taste.
Can I skip the butter?
You can, but the dressing won’t have that glossy, rich texture you get from the butter. The taste will still be tangy and hot, just thinner.
What if I don’t have Greek yogurt?
Sour cream or regular plain yogurt both work. If using regular yogurt, drain off any liquid on top before measuring so the salad stays creamy.
Buffalo Tuna Salad Recipe
Ingredients
Method
- Whisk hot sauce and melted butter in a small bowl until glossy.
- Flake drained tuna in a medium bowl, add yogurt, celery, onion, and the Buffalo sauce. Fold to combine.
- Serve immediately or chill 15 minutes, then pile onto toast, into wraps, or scoop with fresh vegetables.
Notes
