Japanese Tuna Salad
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Easy
This Japanese tuna salad has become my go to weeknight dinner because it comes together in just 30 minutes and uses pantry staples like canned tuna. The fresh ginger provides wonderful anti inflammatory benefits while adding that authentic Japanese flavor I love. What makes this recipe so special is how the tangy rice vinegar dressing perfectly complements the creamy avocado and crisp vegetables, creating a dish that feels restaurant quality but tastes even better homemade. Trust me, once you try this combination, you'll be making it constantly.
Ella x
Ingredients
- 400canned tuna
- 60 mljapanese rice vinegar
- 30 gsoy sauce
- 20 ghoney
- 2 cmginger(grated)
- 237 mlgreen onions(thinly sliced)
- 15 mlsesame oil
- 1 tablespoonsesame seeds
- 237 mlcucumber(thinly sliced)
- 237 mlcarrots(peeled and grated)
- 237 mlavocado(diced)
- 237 mlpickled ginger(thinly sliced)
Detail level
Instructions
- 1
In a medium-sized bowl, whisk together soy sauce, honey, sesame oil, and rice vinegar until well combined.
Tip: For a more intense flavor, whisk for 30 seconds.
- 2
Add grated ginger, sesame seeds, and thinly sliced green onions to the bowl. Mix until well combined.
Tip: Use a fork to gently fold in the ginger and sesame seeds.
- 3
Gently fold in the canned tuna until well combined with the dressing.
Tip: Be careful not to break the fish flakes.
- 4
Add thinly sliced pickled ginger, cucumber, carrots, and avocado to the bowl. Gently fold until everything is well combined.
Tip: This is a good time to add any additional seasonings you like.
- 5
Season with salt and pepper to taste.
Tip: You can adjust the seasoning to your liking.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the salad to chill and the flavors to combine.
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