Begin by draining a 4 oz can of yellowfin or albacore tuna thoroughly. Transfer the drained tuna to a medium mixing bowl, using a fork to break it apart gently.

Finely dice 2 ribs of celery and ½ medium jalapeño, then thinly slice 4 green onions. Add all the prepared vegetables directly to the bowl with the tuna.

In the bowl with the tuna and vegetables, mix in 2 tablespoons of mayonnaise, 1½ tablespoons of sriracha sauce, 2 teaspoons of rice vinegar, and 2 teaspoons of low sodium soy sauce. Stir these ingredients together well.

Once everything is mixed, season your salad with salt and freshly ground pepper according to your taste preferences.

Plate the salad on sliced cucumbers, crispy rice, or alongside tortilla chips for added crunch, or serve in rice bowls.