Asian Fusion Tuna Salad

I love the flavors in this recipe! I eat traditional tuna salad often (I love my boiled eggs and mayo :)) but this is a tuna salad treat! It does take a little more prep but I just made it today and was able to do it in under 15 minutes. Many of the ingredients could be prepared ahead of time and combined at meal time. The dressing is fabulous – not so heavy in oil but in other ingredients that add sweetness to offset the salty tamari or soy and the honey really adds some depth to the taste buds!

There was a time that only made tuna salad with freshly cooked tuna and please do not misunderstand… that has the best taste and texture; however if you are like me, canned tuna is always handy and tuna salad overall is easy to make. I keep canned tuna in my fridge because most of the ingredients in tuna salad are cold and is normally eaten as a cold salad. I made this recipe with canned tuna – but it would be awesome if prepared with fresh tuna steaks cooked and flaked with a fork to mix in with these ingredients. For a daily meal canned is fine but you could “upscale” it if you were preparing this for a lunch with friends in your home or a nice weekend meal at home. If you have questions about preparing fresh tuna steaks let me know! Right now food is suffering from inflation so canned tuna is fine – I would encourage you however to look for tuna that is “wild caught” and “dolphin safe”.

I hope that you will try this recipe – it really is delicious!

Asian Fusion Tuna Salad

Highlighting Asian flavors mixed into traditional tuna salad.
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Servings: 2
Course: Salad
Cuisine: American, Asian Flavors
Ingredients Notes

Ingredients
  

Protein and Vegetable Mix
  • 1 5oz can Albacore Tuna
  • 1 5oz can Chunk Light Tuna
  • ¼ cup Carrots, chopped
  • ¼ cup Baby English Peas
  • ¼ cup Kernel Corn
  • 1 tbsp Mayonnaise
  • 1 tbsp Tamari / Lite Soy Sauce
  • ½ tbsp Garlic Powder Or use fresh mined garlic
  • ½ tbsp Ground Ginger Or use fresh grated ginger root
Salad Base
  • 2 cups Napa Cabbage, thinly sliced
  • 1/2 cup Red Cabbage, Chopped
  • 1/2 cup Broccoli, Chopped
  • 1 can Mandarin Oranges, 6 oz, drained Reserve Juice!
Dressing
  • ½ cup Sesame Oil
  • ¼-⅓ cup Rice Wine Vinegar
  • 1 tbsp Tamari / Lite Soy Sauce
  • 2 tbsp Honey
  • 3 tbsp Mandarin Orange reserved juice

Notes

I love this recipe!

It’s combination of savory and sweet with great texture and color!

It’s a great meal for lunch entertaining or a weekend lunch that you prepare to enjoy at home!

The Tuna mixture is light. If you are accustomed to heavier “tuna salad”, just add an additional tablespoon of mayonnaise.
I used a 3/4 cup of frozen mixed veggies because it was what I had on hand. I removed the green beans and popped them into the microwave for 3 minutes. Veggies will cool quickly after a few minutes.
Please see my notes in the post concerning using fresh tuna steaks for this recipe.
Fresh is always an added bonus! Grate fresh garlic and ginger in place of the ground seasoning.
I hope you will give this recipe a try! It’s defiantly an upgrade to traditional tuna salad!