Asian Tuna Salad

Asian inspired tuna salad with canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar and sesame oil.

  • Prep time: 20 minutes
  • Yield: Serves 2-4.

Ingredients

  • 10-12 ounces of canned white albacore tuna packed in water, drained
  • 8-10 small radishes, cut into wedges
  • 1 large carrot, shredded
  • 1 clove garlic, smashed and minced
  • 1 teaspoon minced ginger
  • 1/2 to 1 serrano chile, seeded and minced (taste for heat and adjust, can also sub some chili pepper flakes)
  • 2 Tbsp vegetable oil
  • 1 teaspoon dark sesame oil
  • 3 Tbsp seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
  • Salt and black pepper to taste
  • 2 Tbsp chopped cilantro
  • 1 whole green onion, chopped
  • Optional: 8 ounces (dry) soba noodles* or fresh lettuce

*If mixing in with soba noodles, cook soba noodles according to package directions, and rinse with cold water.

Method

Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

2 When ready to serve, stir in the chopped cilantro and green onion.

Serve with lettuce, or mixed in with cold, cooked soba noodles.

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Comments

  1. Muse

    Oh, I love Japanese noodles. Great creative dish! Also love tuna as fish always seems to make me more aware and energized. Salad can be so boring sometimes, so definitely bookmarking this to try the next time I go grocery shopping. ^_^ Thanks!

  2. Gary

    I just made this wonderful dish and chose the Soba Noodle version Vs the lettuce. I have to say that it is an excellent dish with the cold soba noodles. I would suggest that the colder the noodles are the better the overall taste of the dish is, especially if the ingredients are mixed first with the noodles then the dish is left in the fridge for 15 to 20 minutes so the noodles soak up the flavors. A must have for a picnic. I wish I had that dish for the 4th of July fireworks on the loan. Great photos Elise and a yummy dish for us all.

  3. Buttoni

    When I was growing up, because I didn’t like commercial mayo (and my mother wouldn’t make it homemade) this was the only way I’d eat tuna salad. Inf act, rice vinegar was the only vinegar I liked, too. Guess I liked “sweet” more than “tart” on my palate as a child. I can handle homemade mayo…just not the commercial, even to this day at age 64.

  4. Sydney

    Has anyone made this with ahi tuna? I bought a small tuna steak and was thinking about searing it and substituting it for the canned stuff. Any suggestions?

  5. Sarah

    Just made this with soba noodles. Followed the recipe exactly, and it was really amazing. I wasn’t entirely sure how it would all work, but I figured I liked all the ingredients so it was worth a shot, and I can’t believe how good it was!

  6. Ashley

    I made this last night, and it was wonderful! I loved it tossed with soba noodles, and it was a nice alternative to the typical mayonnaise-laden tuna salad recipes. The addition of radishes was fantastic!