1-First Step: Gather and prep everything Start by opening the two 5 oz cans of tuna and draining them well. This helps keep the salad from turning watery. Next, peel and dice the large carrot, then chop the two celery stalks into small pieces so they mix easily with the tuna. Finely chop the fresh dill and measure out the mayo, hot sauce, paprika, and sea salt. When everything is ready before mixing, the recipe moves quickly and feels stress-free.

2-Second Step: Break up the tuna Add the drained tuna to a medium mixing bowl. Use a fork to break it into smaller flakes. You want the texture to be soft but still a little chunky, since that gives the final salad a nicer bite. If you are making this for kids or picky eaters, you can break the tuna down a bit more so it blends smoothly with the dressing.

3-Third Step: Add the creamy buffalo dressing Spoon in the 1/4 cup mayo and 2 tablespoons hot sauce. Sprinkle in the 1/2 teaspoon paprika and 1/4 teaspoon sea salt, then add the 1 tablespoon fresh dill. Stir everything together until the tuna is evenly coated. The mayo gives the salad a creamy base, while the hot sauce adds that familiar buffalo kick. If you want a milder version, use a little less hot sauce at first and add more after tasting.

4-Fourth Step: Fold in the crunch Add the diced carrot and chopped celery to the bowl. Stir gently so the vegetables stay crisp. This part matters because the crunch gives the salad a fresh feel and keeps it from tasting too heavy. If you are meal prepping, keep the veggies a little larger so they hold up better in the fridge. For a smoother texture, chop them more finely.

5-Fifth Step: Taste and adjust Take a quick taste before serving. You may want a little more salt, a touch more paprika, or another spoonful of hot sauce depending on how spicy you like your High Protein Buffalo Tuna Salad. This is the best time to make the flavor fit your own taste. For a tangier bowl, a splash more hot sauce works well. For a creamier version, add a bit more mayo.

6-Final Step: Serve your tuna salad your favorite way Scoop the finished salad onto greens, pile it into a sandwich, or serve it with crackers. It also works well in lettuce wraps or in a lunch bowl with cucumber slices and tomatoes. The recipe is ready right away, but it tastes even better after chilling for 20 to 30 minutes in the fridge, since the flavors have time to blend. If you are packing it for later, store it in an airtight container and keep it cold until serving.