It's spicy and super-addictive! Serve with lettuce as lettuce wraps. Great with crackers and pita bread, too.

Asian Tuna Salad

(5 ounce) cans chunk light tuna

cranberries

carrot

green onions

cilantro

sesame seeds

ginger

red chile pepper

salt

mayonnaise

Asian chile paste (such as sambal oelek)

sesame oil

soy sauce

honey

Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.


Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.


This is a very different style of tuna salad but a winner for sure. the flavours just go so well together and is very refreshing! I highly recommend it.

I would recommend ditching the salt. The soy sauce is plenty.

This was really flavorful! I iced canned chicken because I'm pregnant, but it turned out great.

Wow! Yum! I had some leftover Ahi Tuna. I didn't have pepper paste, so I used a couple of teaspoons of Sriracha in its place.  Delish! I will make this again and again.

What an odd combination for tuna salad but so delicious.  I accidentally left the soy sauce out on first batch and figured out I liked it better that way and I am not a fan of ginger so I never include that in my recipes.  I used 2 small cans of tuna with the same measurements the recipe calls for.

This recipe blew my husband away (and me, too!) He is very keen to stick with his favorite recipes, so when I embarked on a mission to deliver a much different tuna salad, he was hesitant! However, the asian flair really works here, it was delicious. I found myself just eating it out of the bowl. Thank you for the wonderful combo!

so much flavor, this was a great change from the usual tuna salads!

Very good. A little spicy, so I'll adjust that next time. I put it on lettuce wraps to serve.

Great for broke college students!  I hate the fishy taste of regular tuna salad, and this is creative, completely different flavor.  It's seasoned thoroughly enough that your friends won't complain about the smell when you eat it in front of them.

It's become one of my staple recipes.

Delicious, it was a hit even with picky family member.  I was looking for different tuna recipe, a new take on the traditional, and I’m so glad I chose this one. I adjusted the recipe to 2 portions but I’m not sure it worked OK because I ended up with one portion. Next time I will put a little more of everything per tuna can.

This recipe is Incredible. I have made it several times,  I only made one small change as I did not have chile paste (Not sure what chile it is, but I live in Mexico, and the first time I made it  I used I small canned Chipotle peper, cut up very fine, with a bit of the paste it is in, and it was delicious, so I make that substitution.  I also have used the same sauce for other saldas.   The combination is just really really tasty.

This was very very good!  This is a fresh way to make tuna salad plus I love Asian food. I followed the directions as was written and I ate mine on an English muffin with lettuce and toasted. My husband ate his on toasted white bread with lettuce. He loved it also. The only thing I would do different next time is add lemon zest and lemon juice. I think that would add a nice fresh flavor to it. I have a lot left over so I may go ahead and add the lemon zest and juice to it now.

This is the bomb! I didn't use as much  chili paste as my stomach can't hang with too much heat, but left everything else the same.  Think these would be great for a party in small portion size sandwiches. My husband says this is a keeper!

Amazing, but a wee bit salty. I’ll omit salt next time!

Very good recipe!  It tasted great in tortilla wraps

11.30.19  This one’s certainly “outside the box” for tuna salad, but man, does it work.  Liked everything about this.  Not so sure I’d like it on a tuna salad sandwich, but it was delicious served as an appetizer on Trader Joe’s Rosemary Fig crackers.  And I certainly could see a scoop on fresh salad greens for lunch. This will be frequently making its way onto my summer menu when we have a lot of salad plates for dinner.   If you have time, put it in the fridge for a couple hours, as I think the flavor even improves.  This has been on the site for a while, and I’m so glad I finally found it. In a word, this is “tantalizing!”

awesome!  so yummy, will use fresh ginger though.

asian tuna salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 1

Author : mimilulu

Ingredients

Instructions

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