Asian Tuna Salad with Sesame Ginger Dressing
Love Asian cuisine like me? You'll surely enjoy this Asian-inspired tuna salad recipe I prepared for you. This recipe included Oriental salsa that you can use for any salads you have at home.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Small whisk
- Sharp Chef’s Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Oriental Salsa
- 1 cup cucumber peeled and diced, about 150g
- ½ cup red bell pepper chopped, about 75g
- ½ cup scallions thinly sliced, about 50g
- 1 teaspoon sriracha
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic minced
- ½ teaspoon sesame oil toasted
- ¼ teaspoon red pepper flakes
- ⅓ 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 ¼ cup / 25g
- ¼ cup fresh cilantro minced, about 10g
- 1 large tomato sliced, for garnish
- ¼ cup rice vinegar
- 3 tablespoons avocado oil
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil toasted
- 1½ teaspoons golden balsamic vinegar
- 1½ 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, ½ cup red bell pepper, ½ 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, ½ teaspoon sesame oil, ¼ teaspoon red pepper flakes
- Pour the sriracha-soy dressing over the cucumber mixture, add the coarsely chopped cilantro, and toss until evenly coated.⅓ 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, ¼ cup fresh cilantro
- Whisk together rice vinegar, avocado oil, soy sauce, sesame oil, balsamic vinegar, and ginger until well mixed.¼ cup rice vinegar, 3 tablespoons avocado oil, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1½ teaspoons golden balsamic vinegar, 1½ 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
Storage: Keep the tuna mixture and cabbage in separate airtight containers in the fridge for up to 3 days. The oriental salsa stores separately for up to 4 days and tastes better on day two.
Make-Ahead: Prep the tuna mixture and salsa on Sunday and portion into individual containers for grab-and-go weekday lunches. Combine with cabbage just before eating.
Substitutions: Use tamari or coconut aminos in place of soy sauce to keep this gluten-free. Swap avocado oil for any neutral oil. Regular green cabbage works — shred it finely as it's tougher than napa.
Pro Tip: Drain the canned tuna thoroughly and press it gently with paper towels to remove excess water. Wet tuna dilutes the dressing and makes the salad watery within hours.
Nutrition
Serving: 1servingCalories: 286kcalCarbohydrates: 13gProtein: 22gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 31mgSodium: 1240mgPotassium: 786mgFiber: 4gSugar: 6gVitamin A: 2044IUVitamin C: 82mgCalcium: 166mgIron: 4mg
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