Drain the canned tuna thoroughly and place it into a large mixing bowl.

Finely dice the celery and jalapeño, then add them to the bowl along with freshly sliced green onions.

Mix in the mayonnaise, Sriracha, rice vinegar, and soy sauce; stir until all the ingredients are well combined and creamy.

Taste the salad and season with salt and freshly ground pepper as needed.

Serve immediately or chill for a bit before serving.