Here is a simple idea but a really nice change up to your typical salad.  Kick up your tuna salad with Spicy mustard.  Don’t stop there, keep adding Sriracha sauce until you can’t take it any more.  OK, that might be a little overkill but you get the idea.  I also changed this up by adding radishes.  I used to really dislike radishes.  Now I love putting them in so many things.  In tuna salad, they add a little twist in taste and a great crunch.

Before we start, I ask you what is Sriracha?  Sriracha comes from the coastal city of Si Racha in Eastern Thailand.  What actually is it? I have no idea.  Sriracha is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Oh!

Real close 500


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  • 2 cans of solid white albacore tuna packed in water
  • 1 stalk of celery, diced
  • 3 radishes, diced
  • 1/4 cup mayonnaise
  • 1 – 2 tbsp celery salt
  • 1 tsp dry mustard
  • 1 – 2 tsp black pepper
  • 2 tbsp spicy mustard
  • 2 tbsp sriracha sauce
  • 1 Flour tortilla
  • cabbage


Open the tuna cans and drain for a good 10 minutes.  In a mixing bowl, combine all ingredients and mix well.  Slice up the cabbage.  Fill your tortilla with as much tuna as you like.  Top with the cabbage.

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