This is a no-cook tuna salad built on a base of sliced napa cabbage, with sugar snap peas, tomato, and scallions dressed in a rice vinegar and sesame oil vinaigrette. It comes with a quick cucumber-and-red-pepper salsa that doubles as a topping or a standalone condiment. The whole thing takes 20 minutes and holds up well enough to pack for lunch all week.
What makes this version work
Two things separate this from a forgettable canned-tuna situation. First, the dressing is built on rice vinegar and avocado oil rather than mayonnaise, which means it coats the tuna and vegetables without weighing them down โ the toasted sesame oil and ginger do the heavy lifting on flavor. Second, napa cabbage is the right call here. It has enough structure to hold the tuna mound without collapsing, and its mild flavor doesnโt fight the soy-and-ginger dressing the way romaine or spinach might. Those two choices together are what make this filling enough to stand on its own as a meal rather than a side.
Leftovers and meal prep
Store the tuna mixture and the cabbage separately โ the tuna keeps well in the fridge for up to three days, but cabbage that has been sitting under dressed tuna turns soft and watery fast. Dress it at the table โ a pre-dressed salad goes limp fast. The oriental salsa is actually better on day two once the cucumber and peppers have had time to absorb the soy and vinegar, so make it ahead without hesitation and refrigerate it in a sealed container for up to four days. If youโre packing this for work lunches, portion the cabbage into containers, keep the tuna mixture in a separate jar, and combine them when youโre ready to eat.
What can go wrong
- Watery tuna ruins the dressing ratio. Canned tuna needs to be drained thoroughly โ press it firmly in a fine-mesh strainer or squeeze it in a clean kitchen towel. Excess water dilutes the vinaigrette and makes the whole salad taste flat.
- The salsa releases too much liquid. Cucumber gives off water quickly once itโs cut and salted by the soy sauce. If youโre not serving the salsa within an hour or two, drain off the accumulated liquid before spooning it over the salad.
- Sesame oil overpowers everything. Toasted sesame oil is strong. The recipe calls for measured amounts in both the salsa and the tuna dressing โ stick to them. A heavy hand turns the whole dish bitter.
- Sugar snap peas are tough and stringy. Pull the string off each pod before cutting them into pieces. It takes an extra two minutes and makes a noticeable difference in texture.
- The dressing doesnโt emulsify. Avocado oil and rice vinegar will separate if you just stir them. Whisk briskly for at least 30 seconds, or shake them together in a sealed jar, so the dressing actually clings to the tuna instead of pooling at the bottom of the bowl.
Asian Tuna Salad with Sesame Ginger Dressing
Equipment
- Large mixing bowl
- Medium mixing bowl
- Small whisk
- Sharp Chefโs Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Oriental Salsa
- 1 cup cucumber peeled and diced, about 150g
- ยฝ cup red bell pepper chopped, about 75g
- ยฝ cup scallions thinly sliced, about 50g
- 1 teaspoon sriracha
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic minced
- ยฝ teaspoon sesame oil toasted
- ยผ teaspoon red pepper flakes
- โ cup fresh cilantro coarsely chopped, about 15g
Tuna Salad
- 12 ounces tuna canned in water and drained, about 340g
- 1 cup sugar snap peas cut into 1-inch (2.5cm) pieces, about 100g
- 2 stalks scallions sliced, about ยผ cup / 25g
- ยผ cup fresh cilantro minced, about 10g
- 1 large tomato sliced, for garnish
- ยผ cup rice vinegar
- 3 tablespoons avocado oil
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil toasted
- 1ยฝ teaspoons golden balsamic vinegar
- 1ยฝ teaspoons ginger minced
- 1 tablespoon sesame seeds
- 6 cups napa cabbage sliced, about 450g
Instructions
Make the Oriental Salsa
- Combine the diced cucumber, chopped red bell pepper, and sliced scallions in a medium bowl.1 cup cucumber, ยฝ cup red bell pepper, ยฝ cup scallions
- In a small bowl, whisk together the sriracha, soy sauce, rice vinegar, minced garlic, toasted sesame oil, and red pepper flakes until well blended.1 teaspoon sriracha, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 clove garlic, ยฝ teaspoon sesame oil, ยผ teaspoon red pepper flakes
- Pour the sriracha-soy dressing over the cucumber mixture, add the coarsely chopped cilantro, and toss until evenly coated.โ cup fresh cilantro
- Cover and refrigerate until ready to serve.
- Serve alongside the Asian tuna salad or enjoy on its own.
Make the Tuna Salad
- Combine the drained tuna, sugar snap peas, sliced scallions, and minced cilantro in a large bowl. Break up any large chunks of tuna with a fork.12 ounces tuna, 1 cup sugar snap peas, 2 stalks scallions, ยผ cup fresh cilantro
- Whisk together rice vinegar, avocado oil, soy sauce, sesame oil, balsamic vinegar, and ginger until well mixed.ยผ cup rice vinegar, 3 tablespoons avocado oil, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1ยฝ teaspoons golden balsamic vinegar, 1ยฝ teaspoons ginger
- Mix the dressing into the tuna mixture and blend all the ingredients until the dressing is evenly distributed.
- Divide the sliced napa cabbage evenly among 4 plates. Arrange tomato slices alongside the cabbage, then mound the tuna mixture on top of the cabbage.6 cups napa cabbage, 1 large tomato
- Garnish with sesame seeds and serve with oriental salsa.1 tablespoon sesame seeds
Notes
Nutrition
Your questions, answered
Can I use tuna packed in oil instead of water?
Yes, but drain it very well and reduce the avocado oil in the dressing by about half a tablespoon. Oil-packed tuna adds richness, but too much fat in the dressing makes the salad greasy rather than bright.
Can I swap the napa cabbage for something else?
Regular green cabbage works and stays crisp even longer, though itโs tougher to chew in large slices โ shred it finely if you go that route. Avoid delicate greens like butter lettuce; they wonโt hold the weight of the tuna mixture.
Is there a substitute for golden balsamic vinegar?
White balsamic vinegar is the closest swap and is easier to find. Regular dark balsamic will work in a pinch but will change the color of the dressing and add a slightly heavier, sweeter note โ use a little less if thatโs what you have.