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You know a recipe is a winner when you’ve already made it three times in one month! This Asian Tuna Salad is my current obsession, and for good reason. It’s loaded with crisp, colorful veggies, protein-packed tuna, and a dressing so flavorful you’ll want to drizzle it on everything. Trust me, once you try it, it’ll be on repeat in your kitchen too.
Before You Start
- Drain the Tuna Well: Squeeze out as much liquid as possible from the tuna so the salad doesn’t get soggy. If you prefer, you can use tuna packed in olive oil for a richer flavor.
- Prep the Veggies: Use a sharp knife or a mandoline to slice the veggies thinly and evenly. This helps the flavors mix better and gives the salad a great texture.
- Fresh Herbs Are Key: Use fresh cilantro and mint for the best results. If you’re not a fan of cilantro, swap it with parsley or basil.
- Adjust the Dressing: Taste the dressing before pouring it on. Add a little more lime juice for tang, honey for sweetness, or sesame oil for nuttiness, depending on your preference.
- Serve Immediately: This salad is best enjoyed fresh. If you’re making it ahead, keep the dressing separate and toss it in just before serving.
- Customize the Crunch: Garnish with roasted peanuts or sesame seeds, or get creative with fried shallots, crispy wonton strips, or crumbled nori sheets for an extra savory kick.
Ingredients You’ll Need
- Tuna: I use canned tuna packed in water because it’s light and easy, but tuna in olive oil works if you want a richer flavor. If you’re not into tuna, cooked shredded chicken or flaked salmon is a great swap.
- Veggies (Red Cabbage, Carrots, Cucumber, Red Bell Pepper, Green Onions): These are what give the salad its crunch, color, and freshness. Red cabbage and carrots add sweetness, cucumber keeps it cool and crisp, bell peppers bring a touch of natural sugar, and green onions add a mild, savory kick. If you’re short on any of these, try shredded lettuce, snap peas, or even thinly sliced radishes to mix it up.
- Herbs (Cilantro and Mint): The fresh herbs are a total flavor booster, adding brightness and a refreshing twist. If cilantro isn’t your thing, swap it for parsley or skip it altogether. Mint is optional but highly recommended for that fresh, zippy finish.
- Crunchy Garnishes (Roasted Peanuts or Sesame Seeds): These add texture and a nutty flavor that complements the salad beautifully. If you need an alternative, try toasted sunflower seeds, crispy wonton strips, or even crumbled nori for a savory twist.
- Dressing (Soy Sauce, Rice Vinegar, Sesame Oil, Honey or Maple Syrup, Ginger, Garlic, Lime Juice): The dressing ties everything together with a perfect balance of tangy, sweet, savory, and nutty flavors. Soy sauce brings the saltiness, rice vinegar adds tang, sesame oil provides a toasty depth, and honey or maple syrup balances it all out. If you’re gluten-free, use tamari or coconut aminos in place of soy sauce.
Grab a big bowl and start building your salad. Toss in the shredded red cabbage, carrots, cucumber, bell pepper, and green onions. Then add the drained tuna—make sure to squeeze out all the liquid first so the salad doesn’t get watery. Break it into chunks as you go. Sprinkle in the chopped cilantro and mint for that fresh, zesty flavor. If you’re not a cilantro fan, skip it or swap it for parsley, but keep the mint—it’s such a game-changer!
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice. Give it a taste before you pour—if you like it tangier, add a bit more lime juice; sweeter, add a touch more honey. And if you love some heat, stir in a little Sriracha or chili flakes.
Pour the dressing over the salad and gently toss everything until it’s well coated. Use a light touch—you don’t want to smash the tuna or bruise the veggies. Once it’s mixed, plate it up and sprinkle roasted peanuts or sesame seeds over the top. If you’re feeling extra fancy, crumble some toasted nori on top for a savory twist.
How To Serve
You’ll want to serve this salad immediately while it’s fresh and crisp, or if you’re prepping ahead, keep the dressing separate and toss it all together just before serving. You can also pair it with dishes that complement its bright, zesty flavors. Here are some of my go-to parings:
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Absolutely! Grilled or seared fresh tuna works wonderfully. Just flake it into chunks and toss it into the salad for a more elevated twist.
What’s the best way to store leftovers?
Store the salad and dressing separately in airtight containers in the fridge for up to 2 days. Keeping them apart prevents the veggies from getting soggy. Toss them together just before serving.
Can I freeze this salad?
No, I don’t recommend freezing this salad. The fresh veggies and herbs lose their texture and flavor when thawed, and the dressing won’t hold up well either.
Can I make this salad ahead of time?
Yes! Prep the veggies, herbs, and tuna, and store them separately in the fridge. Whisk the dressing and keep it in a jar. Assemble and toss just before serving.
More Delicious Salad
- Asian Style Slaw
- Vietnamese Chicken Salad
- Shrimp Avocado Salad
- Chicken Salad Lettuce Wraps
- Seafood Salad
Asian Tuna Salad
Ingredients
For the Salad:
- 10 ounces tuna drained, 2 cans
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 medium cucumber julienned or thinly sliced
- 1 medium red bell pepper thinly sliced
- 3 green onions thinly sliced
- ½ cup fresh cilantro chopped
- ¼ cup fresh mint leaves chopped
- ¼ cup roasted peanuts or sesame seeds, for garnish
For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon ginger grated
- 1 clove garlic minced
- Juice of 1 lime
Instructions
- In a large bowl, combine the drained tuna, shredded red cabbage, shredded carrots, cucumber, red bell pepper, green onions, cilantro, and mint. Toss gently to mix.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, and Sriracha or red chili flakes (if using).
- Pour the dressing over the salad and toss gently until everything is well coated.
- Divide the salad into bowls or plates. Garnish with roasted peanuts or sesame seeds for added crunch.
Tips & Notes:
- For the freshest crunch, slice the veggies thinly using a mandoline or sharp knife.
- Swap tuna with cooked shrimp, shredded chicken, or tofu, if you wish.
- If you’re prepping ahead, keep the dressing separate and toss just before serving to keep everything crisp.
- Add nori or crispy wonton strips on top for an extra-savory crunch.
