This Asian-inspired tuna salad recipe is better than a NYC Deli (we really miss out old NYC delis btw ♡)! I created this recipe for a client of mine and we both loved it so much, that it became a regular menu item on rotation. If you’re a fan of tuna salad, give this one a try.
- 8 ounces sustainable wild yellowfin tuna in olive oil (or other tuna in olive oil) (226g)
- 2 large eggs, hard-boiled and finely chopped (100g)
- 2 to 3 scallions chopped, white and green parts, or substitute chives (9-18g)
- 2 tablespoons sweet pickle relish, or more to taste (40g)
- 1/2 tablespoon toasted sesame seeds, or more to taste (10g)
- 1 teaspoon mayonnaise, or more to taste (homemade or store-bought) (5g)
- 1 teaspoon fresh cilantro chopped, (or more to taste) (1g)
- 1 teaspoon fresh flatleaf parsley, chopped (or more to taste) (1g)
- kosher salt and freshly ground black pepper to taste
- a pinch or two of crushed red pepper flakes
- purple cabbage, sliced thinly for added texture and/or garnish (optional)
- Place eggs in a pot and cover with cold tap water. Bring to a boil and start a timer for exactly 6 minutes. When the timer goes off, take the pot to the sink and run cold water over the eggs until the water is “lukewarm” and peel and chop them when they’re cool enough.
- In a skillet on medium-high heat, toast sesame seeds until light brown and fragrant, remove to a bowl, and let cool.
- In a medium bowl, add the tuna fish in oil, scallions, sweet pickle relish, sesame seeds, mayonnaise, salt, crushed red pepper (if using), and chopped eggs and mix to combine. Eat right away or place in an airtight container in the refrigerator for a couple of hours or overnight to allow the flavors to meld together. Serve as a wrap in a flour tortilla, on a croissant or other sandwich bread, and complete it with a side of pickles and chips and serve. Enjoy!
- You may substitute the yellowfin tuna with any other canned tuna preferably a tuna in olive oil.
- You may cook your own tuna steak, shred or dice it and substitute it for canned tuna for an even more premium Asian-inspired tuna salad.
- If you’re trying to cut down on carbs, omit the bread and serve it on top of sliced avocado, tomatoes, or even arugula or other salad green.
- Substitute julienned carrots or another shredded cabbage for the purple cabbage if you prefer.
- Omit the cilantro if you don’t like it.
- Play with the proportions of mayonnaise and sweet pickle relish to adjust to your taste.
- You may substitute pre-toasted sesame seeds for an even quicker salad, but toasting your own gives the best flavor to the salad.
- Make this tuna salad ahead of time and store covered in an airtight container in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 6
- Category: Sandwiches + Panini + Wraps
- Method: Mix & Stir
- Cuisine: Asian inspired
- Serving Size: 4 ounce serving
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