To make one to two servings, you’ll need: In a medium bowl, combine the drained tuna, mayonnaise, 2 teaspoons of the sriracha ...

Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little ...

Place the tuna mayonnaise into a bowl, season with more salt and pepper and the remaining squeeze of lemon juice if you like. Cover the surface with cling film to prevent a skin forming and chill ...

Line a baking sheet with parchment paper. In a medium bowl, mix drained tuna, chopped fennel, pickled jalapeños, lemon juice, mayonnaise and chopped parsley until well combined. Season with salt ...

In a small bowl, mix the sriracha sauce with the soy ... Pour the sauce over the tuna and mix gently. Halve the avocado and remove the pit. Cut the flesh into cubes then use a large spoon to ...