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.
Authentic Asian-Inspired Tuna Salad Recipe
Ingredients
Oriental Salsa Ingredients
- 1 cup cucumber peeled and diced
- ยฝ cup red bell pepper chopped
- ยฝ cup scallions thinly sliced
- 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
Tuna Salad Ingredients
- 12 ounces tuna canned in water and drained
- 1 cup sugar snap peas cut into 1-inch pieces
- 2 stalks scallions sliced
- ยผ cup fresh cilantro minced
- 1 large tomato sliced
- ยผ cup rice vinegar
- 3 tablespoons avocado oil
- 2 tablespoons soy sauce tamari
- 1 tablespoon sesame oil toasted
- 1ยฝ teaspoons golden balsamic vinegar
- 1ยฝ teaspoons ginger minced
- 1 tablespoon sesame seeds
- 6 cups napa cabbage sliced
Instructions
Salsa Instructions
- Combine the first three ingredients in a bowl.
- Add ingredients except for cilantro in a separate bowl and mix until well blended.
- Add dressing and chopped cilantro to veggies and mix well.
- Cover and refrigerate.
- Serve with Asian-inspired tuna salad or enjoy it on its own.
Tuna Salad Instructions
- Combine tuna, sugar snap peas, and cilantro in a bowl.
- Whisk together rice vinegar, avocado oil, soy sauce, sesame oil, balsamic vinegar, and ginger until well mixed.
- Mix the dressing into the tuna mixture and blend all the ingredients until the dressing is evenly distributed.
- Divide cabbage on 4 plates and mound the tuna mixture onto the cabbage.
- Garnish with sesame seeds and serve with oriental salsa.
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.