Indonesian Tuna Salad
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This Indonesian tuna salad is one of my favorite quick weeknight dishes because it comes together in just 35 minutes with pantry staples and fresh vegetables. The beauty of using canned tuna is that it's affordable and always on hand, making this meal incredibly practical when you're short on time. Coconut milk brings that authentic creamy richness that makes you feel like you're dining at a Southeast Asian restaurant, while the fresh cilantro adds wonderful antioxidants and aids digestion beautifully. The combination of lime juice, fish sauce, and garlic creates this perfectly balanced tangy and savory flavor profile that keeps me coming back for more. Trust me, once you try this, it'll become a regular in your rotation.
Ella x
Ingredients
- 400canned tuna
- 250coconut milk
- 1red onion
- 1chopped cucumber
- 1chopped bell pepper
- 20chopped fresh cilantro
- 2 teaspoonsfish sauce
- 2 teaspoonslime juice
- 1 teaspoonsbrown sugar
- 1 teaspoonssalt
- 1 teaspoonspepper
- 1 teaspoonsrice vinegar
- 2garlic(minced)
Detail level
Instructions
- 1
In a large bowl, combine the tuna, coconut milk, red onion, cucumber, bell pepper, cilantro, fish sauce, lime juice, brown sugar, salt, and pepper. Mix well until all the ingredients are fully incorporated.
- 2
Add the rice vinegar and garlic to the bowl and stir until combined.
Tip: Adjust the seasoning to taste.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to allow the flavors to meld.
- 4
Just before serving, give the salad a good stir and adjust the seasoning if needed.
- 5
Serve the Indonesian Tuna Salad chilled, garnished with additional cilantro if desired.
Tip: This salad is best served fresh, but it can be made ahead of time and refrigerated for up to 24 hours.
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