10-Minute Asian Tuna Salad
Most tuna salads lean on mayo and celery. This one goes a different route: a punchy ginger-sesame dressing, crisp cabbage and cucumber, and a handful of edamame for extra heft. It comes together in about 10 minutes and tastes like something you’d get from a good takeout spot, only fresher.
It’s cool, crunchy, and savory with just a little sweetness. Serve it over rice, tucked into lettuce cups, or straight from the bowl with a spoon.
What Makes This Asian Tuna Salad So Good
The dressing is the star here. Soy sauce, toasted sesame oil, and rice vinegar give it that salty-sour balance, while fresh ginger and a tiny bit of honey round it out without making it sweet. It’s light enough that the tuna still tastes like tuna.
I keep coming back to this because it’s actually satisfying after you eat it. The cabbage and edamame add crunch and staying power, so a bowl of this doesn’t leave you hungry an hour later.
Ingredients
- 2 cans (5 oz each) tuna, drained: water-packed works best; oil-packed is fine but richer
- 2 cups shredded red cabbage: green cabbage works too, just a little milder
- 1 cup shredded carrot: about 1 medium carrot, peeled
- 1/2 cup shelled edamame: thawed from frozen, no need to cook again
- 1/2 cup diced cucumber: any crisp cucumber, seeds removed if watery
- 3 tbsp soy sauce: use tamari for gluten-free
- 2 tbsp rice vinegar: unseasoned, not the sweetened sushi vinegar
- 1 tbsp toasted sesame oil: the dark, nutty kind
- 1 tbsp honey: or maple syrup
- 1 tsp grated fresh ginger: use a microplane, no need to peel if the skin is thin
- 1 clove garlic: grated or minced fine
- 2 green onions: sliced thin, plus more for garnish
- 1 tsp sesame seeds: for garnish
Variations / Substitutions
- Swap the protein: cooked chicken, canned salmon, or even chickpeas work the same way
- Add avocado: fold in half a diced avocado at the end for a creamy bite
- Turn up the heat: a little sriracha or a pinch of red pepper flakes in the dressing adds warmth
- No edamame?: thawed frozen peas or shelled sunflower seeds give a similar pop
If you’re in the mood for something warmer, take a look at the sesame salmon bowl. It uses a close cousin of this dressing.
How to Make Asian Tuna Salad
Step 1: Whisk the Dressing
In a small bowl, whisk together the 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, and the grated garlic. Whisk until the honey dissolves and everything looks glossy, about 30 seconds. The sesame oil will smell nutty and toasty right away, and the ginger makes it clear this is not your average salad.
Step 2: Mix the Tuna Salad
Drain the tuna well and add it to a large bowl. Flake it into chunks with a fork, then pile in the 2 cups shredded red cabbage, 1 cup shredded carrot, 1/2 cup edamame, and the diced cucumber. Pour the dressing over everything and toss gently with two forks or your hands for about 1 minute, until every piece of cabbage and carrot picks up a sheen. The color contrast of purple cabbage and orange carrot looks great, and the dressing will turn everything a shade darker.
Step 3: Toss and Serve
Let the salad sit for 5 minutes. The cabbage will relax slightly and the flavors will sink in without going limp. Just before serving, toss once more so any dressing that settled at the bottom coats the top. Scatter the sliced green onions and sesame seeds over the bowl and eat right away. It’s best when the vegetables still have a crisp bite and the sesame seeds are still dry and toasty.
Tips for the Best Crunch
- Use chilled ingredients. Cold tuna, cold vegetables, and a dressing that’s never been heated keep every bite snappy.
- Don’t overdress early. If you’re not eating it all at once, keep a portion of the salad undressed and add the dressing just before serving.
- The cabbage and carrot will soften over time, so if you pack it for lunch, dress it the morning of rather than the night before.
Scale it for a smaller or larger batch:
| Servings | Tuna (cans) | Cabbage (cups) | Carrot (cups) | Edamame (cups) | Dressing (soy sauce, etc.) |
|---|---|---|---|---|---|
| 2 | 1 | 1 | 1/2 | 1/4 | Half batch |
| 4 | 2 | 2 | 1 | 1/2 | Full batch |
| 8 | 4 | 4 | 2 | 1 | Double batch |
Storing Leftovers
- Refrigerate: Keep the dressed salad in a sealed container for up to 2 days. The cabbage will lose some crunch but the flavor holds.
- Serve cold: No need to reheat. Give it a quick toss and add a fresh sprinkle of green onions if you have them.
What To Serve With Asian Tuna Salad
Spoon it over warm jasmine rice for a quick rice bowl, or pile it into butter lettuce leaves for a hand-held lunch. Cold sesame noodles on the side turn it into a bigger meal without any extra effort.
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, but then it’s a different dish. Sear a tuna steak rare, slice it, and lay it on top of the undressed veggies, then drizzle the dressing over.
Is this salad meal-prep friendly?
Yes, if you store the dressing separately. Mix the vegetables and tuna ahead, keep the dressing in a small jar, and combine them just before eating.
How can I make it lower sodium?
Use reduced-sodium soy sauce and cut it to 2 tbsp, then add a splash of rice vinegar to keep the tang bright.
Can I skip the honey?
You can, though the dressing will taste sharper. A pinch of sugar or a drop of maple syrup balances the salty soy just enough.
Asian Tuna Salad Recipe
Ingredients
Method
- Whisk soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth.
- In a large bowl, combine the drained tuna, cabbage, carrot, edamame, and cucumber. Pour the dressing over and toss until evenly coated.
- Let the salad rest for 5 minutes, then toss once more. Top with green onions and sesame seeds and serve.
