Open and drain the canned tuna well. Transfer to a medium mixing bowl and use a fork to break the tuna into flaky pieces, leaving some small chunks for texture.

Make Spicy Dressing

In a small bowl or measuring cup, whisk together the mayonnaise, Greek yogurt, Sriracha, gochujang, soy sauce, sesame oil, lime juice, and honey until smooth and fully combined.

Combine Vegetables

Add the finely diced celery, red onion, sliced scallions, chopped jalapeño (if using), and cilantro (if using) to the bowl with the tuna. Mix gently to distribute evenly.

Mix Tuna and Dressing

Pour the spicy dressing over the tuna and vegetables. Gently fold everything together with a spatula or spoon until the dressing evenly coats the tuna. Taste and adjust seasoning by adding salt and black pepper; if you want more heat, add additional Sriracha by 1/2 tsp increments.

Rest (optional)

Cover and refrigerate the salad for 15–30 minutes to allow flavors to meld. This step is optional but improves flavor depth.

Finish

Before serving, stir the salad once more, then sprinkle toasted sesame seeds on top if using.

To Serve

For sandwiches: Toast bread or buns. Spread a thin layer of tuna salad on one slice, top with mixed greens and avocado slices, then close and serve. Makes about 4 standard sandwiches (use two slices of bread per sandwich).

For salads: Arrange mixed greens on plates, spoon 1/2 to 3/4 cup of tuna salad over greens, top with cucumber slices and avocado. Serve immediately.

For open-faced or crackers: Spoon tuna salad onto toasted bread or crackers and garnish with extra scallions and sesame seeds.