In a medium mixing bowl, combine ½ cup of nonfat Greek yogurt, ¼ cup of reduced-fat mayonnaise, 1 tablespoon of Sriracha, 1 tablespoon of soy sauce or coconut aminos, and 1 teaspoon of rice vinegar. Whisk until creamy and smooth.

Open two cans of chunk light tuna, draining all excess water. Flake the tuna into smaller pieces with a fork.

Add the flaked tuna to the dressing mixture. Stir gently with the fork until fully coated, keeping some chunks intact.

Chop 1 stalk of celery and 2 green onions; fold these into the tuna mixture, stirring gently.

Cover the bowl with plastic wrap or transfer into an airtight container. Refrigerate for 30 to 60 minutes.

Once chilled, give the salad a gentle stir, serve in bowls or on a bed of mixed greens, and garnish as desired.