Thai Tuna Salad
Bright, zesty, and full of Southeast Asian flair, this Thai Tuna Salad is a refreshing twist on a classic. Packed with tender chunks of tuna, crisp cucumbers, juicy cherry tomatoes, and vibrant shredded carrot, this salad is bursting with fresh, colorful ingredients. Aromatic cilantro and mint pair beautifully with the subtle heat of Thai bird’s eye chili, while a tangy lime and fish sauce dressing ties it all together with a perfect balance of salty, sweet, and sour notes. Topped with crunchy peanuts for an irresistible texture, this quick and easy salad comes together in just 15 minutes, making it an ideal choice for a light lunch or dinner. Serve over mixed greens for an even heartier meal, or refrigerate to let the bold flavors develop further. Perfect for anyone craving healthy, protein-packed meals inspired by Thai cuisine!
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Recipe Information
Ingredients
- 2 cans (5 oz each) canned tuna (packed in water or oil, drained)
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 1 medium carrot, grated
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh mint, chopped
- 1 small Thai bird's eye chili, finely chopped
- 0.25 cup peanuts, roughly chopped
- 3 tablespoons lime juice
- 1.5 tablespoons fish sauce
- 1 teaspoon honey
- 1.5 teaspoons sesame oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups mixed salad greens (optional)
Instructions
Drain the canned tuna and transfer it to a large mixing bowl. Use a fork to break it into bite-sized chunks.
Cut the cucumber lengthwise into quarters and then slice into thin pieces. Halve the cherry tomatoes. Thinly slice the red onion. Add all of these to the mixing bowl with the tuna.
Peel and grate the carrot, then add it to the bowl along with the chopped cilantro, mint, and chili. If you prefer less heat, deseed the chili before chopping it.
In a small bowl, whisk together the lime juice, fish sauce, honey, sesame oil, salt, and black pepper until the dressing is well combined.
Pour the dressing over the tuna and vegetables. Gently toss until everything is evenly coated, being careful not to break up the tuna too much.
Sprinkle the chopped peanuts over the salad and give it one final toss.
If desired, serve the Thai Tuna Salad over a bed of mixed salad greens for extra freshness.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
