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These Sriracha Tuna Pretzel Bowls will be a quick lunchtime meal. This 5 ingredient hot pocket meal also doubles as a quick snack or game day appetizer. Yum!

Sriracha Tuna Pretzel Bowls

Author Cathy Trochelman


  • 4 Pretzel Rolls
  • 2 5 oz. cans chunk white tuna
  • ½ cup Sriracha mayo ½ 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.