Asian Tuna Salad

LentBudgetQuick and EasyCanned Tuna

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

Photography Credit: Elise Bauer

Featured in 10 Salads to Take for Lunch

Who says you need mayo for a tuna salad? Here’s an Asian inspired tuna salad with radishes, green onions, and shredded carrots, dressed with rice vinegar and sesame oil.

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Great chilled or at room temperature. Perfect for picnics or potlucks!

Asian Tuna Salad

Serve it over chopped lettuce, in a sandwich, in lettuce wraps, or our favorite, tossed with Japanese buckwheat soba noodles.

My advice? Make a double batch. This one disappears quickly.

Asian Tuna Salad Recipe

  • 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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Asian Tuna Salad with Dried Cranberries, from Andrea Meyers

Asian Tuna Salad Sandwich, from Bake Your Day

Seared Ahi Tuna with Asian Avocado Salsa, from Foodie Crush

Asian Tuna Salad

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

19 Comments / Reviews

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Did you make it? Rate it!

  1. David

    One of my new favorites. I substituted canned wild Alaskan pink salmon for Tuna and extra virgin olive oil, for vegetable oil…added a little extra sesame oil and called it good. Fantastic flavor and a great one for the summer food rotation.


  2. Dennis

    This was a tasty, healthy, and quick recipe that turned out great !

  3. Stacey D

    I came here for your tuna patties recipe and saw this Asian Tuna Salad recipe and got crazy. So here comes Asian Tuna Patties. I switched out the white bread with panko bread crumbs and plain dry breadcrumbs (1/2 cup each) and added the finely chopped Asian veggies (total 1/2 cup) and garlic, ginger, green onion and cilantro. One extra egg. Hoisin sauce and sriracha instead of Dijon and Crystal. I used the sesame oil to fry the patties. Oh holy cow. It was just great. Thanks for the inspiration!!!

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  4. Vicky

    This recipe is soooo delicious! I added rice noodles, a splash of fish sauce, chili paste (sambal oelek) and spring mix to make a vermicelli bowl. Which I think it tastes as good as vietnamese takeout,
    without all the excess oil. Thank you!


    Show Replies (1)
  5. Jenny

    Such surprising, fantastic flavors! Family has judged it the only way we should make tuna salad at home. We didn’t have it with soba noodles but with quinoa tabbouleh (over abundance of flat leaf parsley in our garden) and were pleasantly surprised how two flavor profiles (Asian and Mediterranean) went so well together. Thank you Elise for sharing this recipe!


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