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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  • 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!


  • 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!


  • codojedzenia

    Looks so delicious! Love tuna and soba!

  • 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!

  • 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?

  • 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,

  • 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.