Ingredients for Asian Tuna Salad
- 2 (5 ounce) cans tuna, drained
- Garlic Cloves
- 1/2 teaspoon grated fresh gingerroot
- 2 tablespoons Tamari Soy Sauce
- Scallions
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 1/4 cup shredded carrots
- 1/4 cup chopped fresh cilantro
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How to Make Asian Tuna Salad
- Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sriracha (or more, to taste), and 1/2 teaspoon grated ginger in a medium bowl.
- Add 1/4 cup finely chopped red onion, 1/4 cup chopped celery, 1/4 cup shredded carrots, and 1/4 cup chopped cilantro to the bowl. Mix well.
- Gently fold in 2 (5 ounce) cans tuna, drained.
- Taste and adjust seasonings as needed. Add more soy sauce for saltiness, rice vinegar for tang, or sriracha for heat.
- Refrigerate for at least 15 minutes to allow flavors to meld before serving. Serve chilled on crackers, lettuce cups, or as a sandwich filling.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
1g
Fat
9g
Carbs
0g
