High protein, low effort — these spicy tuna salad bites are packed with fiber and flavor and make the perfect healthy snack or a low-calorie lunch. This is part of my high-protein and fiber meals series.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High-Protein Snacks
If you’re into quick, no-fuss meals that taste like they came from your favorite sushi spot, these spicy tuna salad bites are about to become your go-to. It’s basically a mash-up between a tuna salad and sushi hand rolls, minus the rolling stress.
We’re talking creamy Sriracha mayo tuna, crisp cucumber, celery, and bell pepper for crunch, all spooned onto nori seaweed squares for that salty umami snap. It’s light, yet super satisfying. Think of it as your protein-packed, fiber-rich lunch or snack that doesn’t need reheating or babysitting.
I love this recipe because it’s endlessly versatile — pile it onto rice or corn thins, crackers, or shove it in a wrap. And honestly, it’s just really fun to eat.
Macros highlights for 2 lunch portions (per serving): 340 calories, 40 grams protein, 3-4 grams fiber, 12 g carbs. Add a few shelled edamame beans for extra fibre. For 4 snack portions (per serving): 170 cal, 20 g protein, 2-3 g fiber, 6 g carbs.
👉 You might also like these recipes from the series: Asian cucumber salad (with tofu and edamame beans), baked chia oats recipe, viral carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.
What You’ll Need
Here is what you’ll need for these spicy tuna salad seaweed bites. Find the full measurements in the recipe card below.
- Canned tuna – lean, high-protein, and affordable.
- Light mayo – keeps it creamy without the heaviness. Use Greek yogurt instead of or with mayo for extra protein.
- Sriracha chili sauce– brings the heat and some zing. Swap sriracha for gochujang if you want a richer, sweeter heat.
- Cucumber, red bell pepper, celery – add fiber, crunch, and freshness. Add shelled edamame or green peas to bulk it up with more fiber and protein.
- Green onion – gives a subtle sharpness and pop of flavor.
- Seasonings & Extras: Light soy sauce – umami booster (regular soy or Tamari are also great), rice wine vinegar or lemon juice for a little acidity to brighten the whole thing, sesame oil for nutty, toasty flavor, and toasted sesame seeds for garnish and crunch.
- Nori seaweed sheets – cut into squares, like mini wraps for your tuna salad. Serve on rice cakes or corn thins if you’re out of seaweed.
How To Make Spicy Tuna Salad Bites
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for spicy tuna salad bites.
- Dice all the veggies nice and small.
- Drain the tuna and mix with the mayo, sriracha, soy sauce, vinegar, and sesame oil.
- Stir in the diced veggies and green onion.
- Cut your nori into squares (kitchen scissors help).
- Spoon tuna mix onto each piece and garnish with sesame seeds and extra green onion.
- Optional: drizzle with more sriracha if you’re feeling bold.
- Serve immediately for best crunch!
Watch The Video
Recipe Tips
- Don’t go too chunky with the veggies—smaller dice = better texture.
- The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
- Want more fiber? Throw in some edamame or finely chopped kale.
- For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
- You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.
Serving Suggestions
I love these on their own as a snack, but they’re also fantastic with miso soup or a side of rice if you want to turn them into a meal. They’re great as party bites too—just set up a little DIY nori wrap bar and let everyone build their own.
💬 If you’ve tried these spicy tuna salad bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Video
Ingredients
- 10.5 oz canned tuna, drained 300 grams, drained weight (approx. 14-15 oz / 400-450 gram can)
- ⅓ cup green onion chopped (plus extra for garnish)
- ⅔ cup diced cucumber
- ⅔ cup diced red bell pepper
- ⅔ cup diced celery
- 1 tablespoon light soy sauce
- 2 teaspoons rice wine vinegar or lemon juice
- 1 teaspoon sesame oil
- ¼ cup light mayonnaise
- 2 tablespoon Sriracha chili sauce plus extra to drizzle
- 4 nori seaweed sheets cut into quarters, 4-6 sheets
- 2 tablespoons toasted sesame seeds for garnish
Instructions
- Dice the green onion and vegetables into small cubes.
- Drain the tuna and place it in a mixing bowl.
- Add soy sauce, vinegar or lemon juice, sesame oil, light mayo, and sriracha to the bowl.
- Stir everything together until well combined.
- Lay out the nori squares and top each with 1–2 tablespoons of tuna mixture.
- Drizzle with extra sriracha if desired and sprinkle with toasted sesame seeds and extra green onion.
- Serve immediately for crisp nori or keep the mixture in the fridge and assemble when ready to eat.
Notes
- Above nutrition label is per servings based on lunch size portion, which is about 6-8 squares, or half of the mixture. Snack portion per serving: 170 cal, 20 g protein, 2 g fibre, 6 g carbs.
- Can I make this ahead of time? Yes! The tuna mixture holds up well in the fridge for up to 2 days. Just keep the nori separate until serving.
- Can I use a different protein? Absolutely—shredded chicken, canned salmon, or even mashed chickpeas work great here.
- Is it very spicy? It’s mild to medium spicy, but you can tone it down by using less sriracha—or go all in if you love the burn.
- Can I make this low carb? It already is! But if you’re watching carbs closely, just skip the rice thins or crackers.
- Don’t go too chunky with the veggies—smaller dice = better texture.
- The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
- Want more fibre? Throw in some edamame or finely chopped kale.
- For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
- You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.
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