If you’re looking for a quick and tasty meal, my Japanese Tuna Salad is exactly what you need! I crafted this recipe using Japanese-inspired ingredients like Kewpie mayo and fresh cucumbers, creating a refreshing and filling dish that’s perfect for meal prep or an easy lunch on the go! Trust me, once you try this, you’ll want to keep it on repeat!
Why I Love This Recipe
What I love about this Japanese Tuna Salad is how it takes only 3 minutes and requires no cooking at all, making it my go-to for a quick and easy lunch! I crafted this recipe as a Japanese-style twist on the classic tuna salad, similar to the mix I use in my popular Japanese Tuna Sandwich.
But what really makes this recipe special is the addition of cucumber, just like I do for my Japanese Egg Salad and Japanese Egg Mayo Sandwich. The cucumber adds a refreshing crunch that pairs perfectly with the creamy, savory tuna mix. This salad is perfect for anyone craving an easy, Japanese-inspired meal that’s light yet filling. Trust me, once you taste this, you’ll be making it all the time!
Ingredients
Ingredients
- 5 oz Canned Tuna in Water – yellowfin or albacore canned tuna drained of any liquid.
- 1/2 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 3 tbsp Kewpie Mayonnaise – I strongly recommend using Japanese Kewpie Mayo as it comes with umami flavors. You can use standard Western mayo, but it will alter the flavor of the dish.
- 1/8 tsp Black Pepper – ground.
- 1/8 tsp Salt – sea salt preferred
- 2 tbsp Cucumbers – I recommend using the crunchy variant likes Persian or Japanese cucumbers for the best texture. Diced to bite size pieces.
- 1 tbsp Onions – diced yellow, brown or red onions.
- 1/2 Stalk Green Onion – freshly chopped greens.
Directions
Step 1 Drain any liquid from the canned tuna.
🍣 Canned Tuna Tip
Make sure to thoroughly drain the tuna to eliminate any Excess Water, as even a small amount can impact the consistency of the tuna mixture.
Step 2 In a mixing bowl, combine the drained tuna, soy sauce, Kewpie mayo, salt, black pepper, diced cucumber, and diced onions. Mix well and top with chopped green onions.
Recipe Variations
For an easy variation that makes a complete meal, simply use this mix to make a Japanese Tuna Sandwich. Just spread the tuna salad between two slices of bread, and you have a quick and tasty lunch that combines the creamy tuna with the refreshing crunch of cucumber!
Pairing Recommendations
You can pair this dish with some crackers for a hearty meal. If you prefer a lighter option, a fresh green salad tossed in Japanese Ginger Dressing is a great choice!
Frequently Asked Questions
Can I add other ingredients to this salad?
Absolutely! Feel free to add ingredients like avocado or even chopped bell peppers for extra flavor and texture.
Can I use regular mayonnaise instead of Kewpie mayonnaise?
Yes, you can use regular mayonnaise, but Kewpie adds a unique flavor and creaminess that enhances the salad.
Can I make this salad ahead of time?
Yes, you can prepare the salad in advance. Just keep it in the fridge until you're ready to serve.
What’s the best way to serve this salad?
Serve it chilled, either on its own, in a sandwich, or with crackers.
Storage Tips
To store leftovers, place in an airtight container and refrigerate. It will keep well for 3-5 days, maintaining its flavor and freshness.
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Watch How To Make It
Japanese Tuna Salad
Ingredients
- 5 oz Canned Tuna in water
- 1/2 tsp Soy Sauce
- 3 tbsp Kewpie Mayonnaise
- 1/8 tsp Black Pepper
- 1/8 tsp Salt
- 2 tbsp Cucumbers chopped, Persian or Japanese
- 1 tbsp Onions chopped, yellow, brown or red
- 1/2 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Drain any liquid from the canned tuna.
- In a mixing bowl, combined drained tuna, soy sauce, Kewpie mayo, salt, black pepper, diced cucumbers and diced onions. Mix well then garnish with chopped green onions.
Nutrition
*Values Based Per Serving
