Chop the celery stalk(s) into small bite-sized pieces.

Open tuna cans. Drain the water. Scrape the tuna into a bowl.

Mix 4 tablespoons of real mayonnaise into the tuna bowl

Add Cilantro, cayenne pepper, and celery into the bowl.

Mix thoroughly and evenly. Add additional spices to taste.

Use the mixing spoon to create a deep hole in the center of the tuna mound.

Squirt 3+ teaspoons of Sriracha into the hole so it fills to the top.

(Optional) Cool in refrigerator for 10-15 minutes.