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


  • 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.


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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  • Denise

    This is awesome! Saw this recipe and knew I had to make it and so glad I did!!! YUM

  • Becca

    So, tonight as I was prepping the ham for the oven I realized that the recipe time was for a pre-cooked ham and that was not what I had. Doh! Okay, dinner 2.0 as the ham would not be ready until over an hour past dinner time. (Not okay with a one year old.) Tuna salad to the rescue! I had most things on hand except the radishes and serrano pepper, but water chestnuts, sweet pepper and some cayenne did the trick. It was a huge hit. I am planning to serve this as lettuce wraps the next time we entertain. Your site is my go-to for good food, thank you for another awesome dinner!

  • 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!

  • Espahan

    This is just the kind of recipe I’m looking for. I have some really good home canned tuna calling me.

  • Kevin @ Closet Cooking

    I am liking the flavours in this light Asian take on a tuna salad!

  • 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!

  • 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?

  • 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.

  • Sally

    That sounds tasty! I have most of the ingredients on hand and no cook is perfect for a muggy summer’s day.

  • Jennifer

    I do not like tuna! But I made a similar salad recently out of Bon Appetit that had white beans and radicchio. I am putting in a link – I really loved it. It is only the second time in 38 years I ate tuna,

  • Allie @ The Nutritional Epiphany

    Yum yum YUM I love everything in this salad. I usually make salads like this with chicken, but I am definitely making it with tuna next time. I really like the bowl that it’s in, too!

  • 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.

  • Robyn Stone | Add a Pinch

    So yummy for summer!!! Want some of this soon!!!

  • Candice

    Looks amazing! My family adores tuna, I can’t wait to try this!

  • Kirsten | My Kitchen in the Rockies

    That’s my kind of salad. I try to avoid mayo dressings whenever possible. Love the Asian twist!

  • 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!

  • Kalyn

    Sounds really good! Love the idea of canned tuna with Asian flavors; never thought of that before.

  • Celeste

    Thanks! So muggy here. And another idea for soba!

  • Beth Sullivan

    Yum! Thanks, Elise!