Asian Tuna Salad
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Linda
Come to Linda. Having it Sunday
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Lauren
This was very bright and fresh! I served with some mixed grains and broccoli and squash sauteed with lemon grass and ginger. It kept a couple days in the refrigerator. Thanks!
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lisa
Amazing flavor! I also added chopped Thai basil and served over rice ramen noodles (prepped with sesame oil, soy sauce and green onions) and spring greens. So, so good. Thank you!
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codojedzenia
Looks so delicious! Love tuna and soba!
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Denise
This is awesome! Saw this recipe and knew I had to make it and so glad I did!!! YUM
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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!
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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!
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Kevin @ Closet Cooking
I am liking the flavours in this light Asian take on a tuna salad!
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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!
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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?
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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, http://www.bonappetit.com/recipes/2012/04/white-bean-and-tuna-salad-with-radicchio-and-parsley-vinaigrette
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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.
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.
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This was a tasty, healthy, and quick recipe that turned out great !
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!!!
Sounds great, Stacey! Thanks for sharing!
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!
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I love your additions Vicky!
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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