Who says tuna salad has to be traditional? This Asian-inspired Tuna Salad with a Ginger Sesame Dressing is a refreshing twist that skips the mayo but delivers big on flavor. Crisp water chestnuts, green onions, and shredded carrots come together with a zesty rice vinegar and sesame oil dressing, infused with ginger for an extra kick. It's light yet satisfying, perfect for warm days or casual gatherings like picnics and potlucks. Whether you serve it over crunchy lettuce, in a sandwich, tucked into lettuce wraps, or tossed with Japanese soba noodles, this salad is sure to become a favorite.
INGREDIENTS:
2 - 6 oz. cans Dave's albacore, packed in water, drained
1 large carrot, shredded
1 can sliced water chestnuts, drained
1 clove garlic, smashed and minced
2 teaspoons fresh ginger, grated (or finely minced)
1/2 to 1 serrano chile, seeded and minced (taste for heat and adjust)*
2 tablespoons vegetable oil
1 teaspoon dark sesame oil
3 tablespoons seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
Salt and black pepper to taste
1/2 cup red cabbage, finely shredded
2 tablespoons chopped cilantro
2 whole green onion, sliced
Mixed baby lettuce or cooked soba noodles
DIRECTIONS:
In a large mixing bowl, place the tuna, carrots, and water chestnuts.
In a small bowl, place the garlic, ginger, chile, vegetable oil, dark sesame oil, rice vinegar and whisk until blended. Add salt and pepper to taste.
Pour the dressing over the tuna mixture and gently toss to combine. Refrigerate until ready to serve.
When ready to serve, stir in the shredded cabbage, chopped cilantro and green onion.
Toss with mixed lettuce leaves, or mix into cold, cooked soba noodles for a more substantial meal.
*If you don't have a fresh chile, substitute with 1/4 teaspoon of red chile flakes, or to taste.
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