Around here, Sriracha is a bad word. Or it was….for a long time….before I broke down and finally tried it! See, ever since Jorden discovered it a few years ago, he has been putting it on everything! Eggs, soup, casserole, pasta, potatoes, you name it…. And since I’m the one in charge of cooking, I haven’t necessarily taken kindly to him dousing all my hard work in hot sauce!
That was before I experienced Sriracha….Sriracha mayo, to be exact – the world’s best dipping sauce for french fries – and fell in love! (If you can’t beat ’em, join ’em….isn’t that what they say?) So I made some a while ago using a recipe I found here, and the rest has been sitting in my fridge ever since. I’ve been trying to figure out a way to use it up…..
……and then, inspiration struck.
Jorden was out of town (ironically enough) and I was trying to figure out what to do for dinner with the kiddos. I had some pretzel rolls that needed to be used, and the girls love tuna melts. Done! But as I dug through our always-overfull fridge to find the mayo, I spotted the leftover Sriracha mayo….and a grand idea was born!
The chewiness of the pretzel rolls + the spiciness of the Sriracha + the meltiness of the cheese = pure deliciousness. Here’s how it looked in progress:
Here’s what you need to know:
Sriracha Tuna Pretzel Bowls
4 Pretzel Rolls
2 (5 oz.) cans chunk white tuna
1/2 cup Sriracha mayo (1/2 cup mayo + 1 Tbsp Sriracha Hot Chili Sauce or more, to taste)
2 stalks celery, chopped
4 slices Provolone cheese
1. Cut a round cone out of the center of each pretzel roll to create a “bowl.”
2. Drain tuna and mix with Sriracha mayo and chopped celery.
3. Divide tuna salad between the 4 rolls and top with cheese.
4. Bake at 375 for 15 minutes.