Introduction
Hi everyone, Emily here! If you’re looking for a snack that satisfies that sushi craving without the heavy price tag or the carb-heavy rice, these Spicy Tuna Salad Bites are your new best friend. In 2026, we’re seeing a huge move toward “functional snacking”—high-protein bites that actually keep you focused. This recipe takes the pantry-staple tuna can and elevates it with fresh, crunchy vegetables and a zesty Sriracha-mayo kick, all served on crisp nori sheets. It’s basically a deconstructed spicy tuna roll you can make in 15 minutes!
Why You’ll Love This Recipe
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The Protein Punch: With a massive 40g of protein per serving, this is the ultimate post-workout or mid-afternoon fuel.
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Low Carb & Keto-Friendly: By ditching the rice and using nori or cucumber as the base, you’re keeping it light and energizing.
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Textural Harmony: You get the creaminess of the tuna, the crunch of fresh peppers and celery, and the snap of the seaweed.
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Zero Cooking Required: This is a 100% “no-heat” recipe, perfect for hot summer days or quick office lunches.
Equipment
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Mixing Bowl: To combine the tuna and aromatics.
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Chef’s Knife & Cutting Board: For that essential fine dicing of the veggies.
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Kitchen Scissors: The easiest way to cut your nori sheets into perfect quarters.
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Measuring Spoons & Cups: To balance the soy, vinegar, and sesame oil perfectly.
Ingredients
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10.5 oz Canned tuna (drained; approx. 300g drained weight)
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1/3 cup Green onion (chopped, plus extra for garnish)
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2/3 cup Cucumber (diced)
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2/3 cup Red bell pepper (diced)
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2/3 cup Celery (diced)
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1 tablespoon Light soy sauce
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2 teaspoons Rice wine vinegar (or lemon juice)
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1 teaspoon Sesame oil
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1/4 cup Light mayonnaise
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2 tablespoons Sriracha chili sauce (plus extra for drizzling)
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4-6 sheets Nori seaweed (cut into quarters)
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2 tablespoons Toasted sesame seeds (for garnish)
Instructions
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Prep the Veggies: Dice the green onion, cucumber, red bell pepper, and celery into very small, uniform cubes.
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The Base: Drain the tuna thoroughly and place it in a medium mixing bowl. Flake it with a fork.
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The Dressing: Add the soy sauce, rice wine vinegar, sesame oil, light mayo, and sriracha to the bowl.
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Combine: Stir everything together until the tuna is well-coated and the vegetables are evenly distributed.
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Quarter the Nori: Use scissors to cut your large nori sheets into four equal squares.
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Assemble: Lay out the nori squares and top each with 1–2 tablespoons of the tuna mixture.
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The Garnish: Drizzle with extra sriracha, sprinkle with toasted sesame seeds, and add a few extra green onions. Serve immediately!
You Must Know
Technique Alert: Don’t go too chunky with the veggies! A smaller, uniform dice is the secret to a professional mouthfeel. If the celery or peppers are too large, the tuna mixture won’t stay on the nori squares. Pro Tip: Seaweed absorbs moisture very quickly. To keep that signature “snap,” only assemble the bites you are going to eat right now.
Storage Tips
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Fridge: The spicy tuna mixture holds up beautifully in an airtight container for up to 2 days.
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Nori Care: Keep the nori sheets in their original packaging or a dry Ziploc bag at room temperature. Never store nori in the fridge, or it will lose its crispness.
Ingredient Substitutions
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The Protein: You can easily swap the tuna for shredded rotisserie chicken, canned salmon, or even mashed chickpeas for a plant-based version.
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The Base: If you don’t like seaweed, serve the tuna mixture on cucumber slices, rice thins, or lettuce cups.
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The Heat: If you’re sensitive to spice, swap the Sriracha for a tiny bit of smoked paprika or extra soy sauce.
Serving Suggestions
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The “Seaweed Sandwich”: Place the tuna mixture between two nori squares for a mess-free, handheld snack.
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Extra Fiber: Stir in half a cup of steamed edamame or finely chopped kale for an extra nutritional boost.
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Sushi Style: Serve with a side of pickled ginger and a tiny bit of wasabi for the full experience.
Cultural and Historical Context
The flavor profile of this dish is heavily inspired by Spicy Tuna Crispy Rice, a staple of Japanese-American fusion cuisine that skyrocketed to fame in Los Angeles bistros. While traditional Japanese tuna salad (often found in Onigiri) is simpler, the “Spicy Tuna” we love today is a 20th-century evolution that highlights the global love for the Sriracha-mayo combination.
Seasonal Adaptations
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Summer: Increase the cucumber ratio for an extra cooling, hydrating effect.
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Winter: Add a teaspoon of freshly grated ginger to the dressing to add a “warming” element to the spice.
Perfect Occasions
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Post-Workout: The high protein-to-calorie ratio makes it ideal for muscle recovery.
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Office Snack: Pack the tuna and nori separately for a lunch that won’t leave you feeling sluggish.
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Movie Night: A healthier, crunchier alternative to popcorn or chips.
Freezer Meal Conversion
Do not freeze. The mayonnaise and fresh vegetables will release their moisture upon thawing, resulting in a watery, unappetizing mixture.
Pro Tips
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Toasted Seeds: If your sesame seeds aren’t pre-toasted, toss them in a dry pan over medium heat for 2 minutes until fragrant. It makes a massive difference in the depth of flavor.
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On-the-Go Hack: Pack the tuna in a small bento box and keep the nori in a small silicone bag. Assemble “live” at your desk to avoid sogginess!
FAQs About Recipes
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Can I make this ahead? Yes! The tuna salad can be made up to 2 days ahead.
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Is it very spicy? It is mild-to-medium. You can control the heat entirely by adjusting the amount of Sriracha.
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How do I make it even lower carb? It already is low-carb, but skipping the soy sauce (using coconut aminos) can further reduce the sodium and sugar content.
Spicy Tuna Salad Bites
Ingredients
Equipment
Method
- Finely dice all vegetables.
- Mix drained tuna with all liquid ingredients and spices.
- Stir in the diced vegetables until combined.
- Cut nori into quarters.
- Spoon mixture onto nori squares just before serving.
- Garnish with extra sriracha and sesame seeds.
