Name: Noodle Salad with Tuna: Easy Asian Sesame Ginger Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cans tuna in water (5 oz each), drained and flaked (keeps the salad light and protein-packed); 8 oz rice noodles, cooked and rinsed (tender, gluten-free noodles that soak up the dressing); 1 cup carrots, shredded (for sweetness, colour and crunch); 1 cup red cabbage, shredded (for colour, crunch and fibre); 1 cup cucumber, thinly sliced (for cool, fresh crunch); 3 scallions, thinly sliced (for mild onion flavour and colour); 1/4 cup fresh cilantro, chopped (for fresh, herby brightness); 1 tablespoon sesame seeds, toasted (for nutty flavour and garnish); 3 tablespoons soy sauce (for salty, savoury depth); 2 tablespoons rice vinegar (for bright, tangy balance); 1 tablespoon sesame oil (for rich, nutty aroma); 1 tablespoon honey (for a touch of sweetness); 1 tablespoon fresh ginger, grated (for warm, zesty spice); 1 clove garlic, minced (for savoury depth); 1 tablespoon lime juice, fresh (to brighten the dressing); salt and black pepper (to taste — to season and balance)

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Noodle salad with tuna is a fresh, Asian-style lunch made with tender rice noodles, flaky tuna, crunchy vegetables and a sesame-soy-ginger dressing. It comes together in 25 minutes, needs no cooking beyond the noodles, and tastes even better after a short chill — bright, nutty, a little tangy and packed with protein.

If you love quick, healthy lunches that still feel exciting, this is the one to try. I make it on busy weekdays with pantry tuna and whatever crunchy vegetables I already have, and it never feels boring. Find more easy, high-protein recipes here at Tuna Salad Recipe.

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Why This Noodle Salad with Tuna Works

This noodle salad with tuna works because it starts with the same idea as a good tuna salad — flaky canned tuna and a little crunch — then swaps the creamy dressing for a light sesame-soy-ginger one. The warm noodles soak up the dressing, the vegetables stay crisp, and a squeeze of lime keeps everything bright. It is the kind of lunch that feels fresh, not heavy.

It is also lighter and more filling than many deli salads. The tuna adds lean protein, the rice noodles add satisfying energy, and the vegetables add fibre and colour. If you like lighter, protein-packed lunches, my healthy tuna salad is another easy favourite.

Key Ingredients for Noodle Salad with Tuna

You only need a handful of simple ingredients to make this Asian noodle salad with tuna at home. Here is what goes into the bowl:

Tuna: 2 cans (5 oz each) of tuna in water, drained and flaked — keeps the salad light and protein-packed.
Rice Noodles: 8 oz, cooked and rinsed — tender, gluten-free noodles that soak up the dressing.
Carrots: 1 cup shredded — for sweetness, colour and crunch.
Red Cabbage: 1 cup shredded — for colour, crunch and fibre.
Cucumber: 1 cup thinly sliced — for cool, fresh crunch.
Scallions: 3, thinly sliced — for mild onion flavour and colour.
Fresh Cilantro: 1/4 cup chopped — for fresh, herby brightness.
Sesame Seeds: 1 tablespoon toasted — for nutty flavour and garnish.
Soy Sauce: 3 tablespoons — for salty, savoury depth.
Rice Vinegar: 2 tablespoons — for bright, tangy balance.
Sesame Oil: 1 tablespoon — for rich, nutty aroma.
Honey: 1 tablespoon — for a touch of sweetness.
Fresh Ginger: 1 tablespoon grated — for warm, zesty spice.
Garlic: 1 clove minced — for savoury depth.
Lime Juice: 1 tablespoon fresh — to brighten the dressing.
Salt & Pepper: To taste — to season and balance.

Ingredients for noodle salad with tuna — rice noodles, canned tuna, soy sauce, sesame oil, ginger, cucumber, carrots and lime

How to Make Noodle Salad with Tuna Step by Step

This noodle salad with tuna comes together in a few simple steps, and the whole thing takes about 25 minutes. Cook the noodles, whisk the dressing, then toss everything together and chill briefly before serving.

Cooking rice noodles in boiling water with sliced vegetables for Asian tuna noodle salad

Cook the Noodles: Bring a large pot of water to a boil, add the rice noodles and cook according to the package directions, usually 4–5 minutes. Drain, rinse under cold water and set aside.
Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic and lime juice until smooth.
Add the Tuna: Add the drained, flaked tuna to a large mixing bowl, breaking it into small flakes with a fork.
Add the Vegetables: Add the shredded carrots, red cabbage, sliced cucumber, scallions and chopped cilantro to the bowl with the tuna.
Combine the Noodles: Add the cooled noodles to the bowl and pour the dressing over everything.
Toss and Season: Toss gently until the noodles, tuna and vegetables are evenly coated. Taste and season with salt and pepper, then sprinkle with toasted sesame seeds.
Chill and Serve: Cover and chill for 20–30 minutes so the flavours blend, then serve cold or at room temperature.

Tossing rice noodles with tuna and sesame ginger dressing in a glass bowl

Variations for Noodle Salad with Tuna

One base recipe, several very different salads — here are the easiest ways to make this noodle salad with tuna your own.

No-Mayo Variation: This salad is already mayo-free, but for an even lighter dressing swap the honey for a little extra lime juice, like my No-Mayo Tuna Salad.
Mediterranean Variation: Add halved cherry tomatoes, kalamata olives and crumbled feta for a fresh twist, like my Mediterranean Chickpea Tuna Salad.
Spicy Variation: Add a dash of sriracha or chilli flakes for a little heat.
Classic Variation: Fold in diced boiled potatoes for a heartier bowl — my classic tuna potato salad uses the same flaky tuna.

Nutrition Facts

Nutrient	Per Serving (1 1/2 Cups)
Calories	390
Protein	25g
Carbohydrates	54g
Fat	9g
Fiber	4g
Sugar	8g

How to Serve Noodle Salad with Tuna

Serve this noodle salad with tuna chilled or at room temperature, in bowls with chopsticks and a lime wedge on the side. For a sandwich-style lunch, spoon it onto toasted bread — my best breads for tuna sandwich guide has the best pairings.

It also makes a satisfying light lunch on its own, or piled onto crusty bread for a heartier meal — try my easy tuna salad sandwich recipe for a classic version.

Two bowls of Asian noodle salad with tuna served with chopsticks, lime wedges and tea

Storage Guidelines for Noodle Salad with Tuna

This noodle salad with tuna keeps well in the fridge, which makes it a smart make-ahead for busy weeks.

Refrigerating: Store in an airtight container in the refrigerator for 2 to 3 days.
Serving Leftovers: If the salad has been chilled, let it sit at room temperature for 10–15 minutes before serving so the flavours wake up.
Freezing: Do not freeze this salad — the noodles and vegetables will turn soft and watery.

Frequently Asked Questions (FAQs)

Can I make noodle salad with tuna ahead of time?

Yes — make it up to 24 hours in advance. Store it in an airtight container in the fridge, toss again before serving, and add the sesame seeds just before serving so they stay crunchy.

Can I use soba noodles instead of rice noodles?

Yes — soba noodles work well and add a nutty flavour. Cook them according to the package directions, rinse well under cold water, and toss with a little sesame oil so they do not stick.

Is noodle salad with tuna healthy?

Yes — it is high in protein, rich in omega-3 fatty acids, and full of fibre and nutrients from the fresh vegetables. Use low-sodium soy sauce and go easy on the honey to keep it lighter.

How long does noodle salad with tuna last in the fridge?

It keeps for 2 to 3 days in the refrigerator in an airtight container. The noodles will absorb some dressing as it sits, so toss with an extra splash of rice vinegar or lime juice before serving.

Can I make this noodle salad with tuna without soy sauce?

Yes — use tamari or coconut aminos instead of soy sauce for a similar salty, savoury flavour. Tamari is also gluten-free, which keeps the salad gluten-free.

What can I serve with noodle salad with tuna?

Serve it with spring rolls, miso soup, edamame, or a fresh green salad. It also works well as a light lunch on its own, with lime wedges and extra sesame seeds on the side.

Conclusion

This noodle salad with tuna is fresh, crunchy, and ready in 25 minutes — an easy, delicious lunch you will make again and again. The sesame-soy-ginger dressing, tender rice noodles and flaky tuna make it feel special without any extra work. If you love protein-packed tuna salads, try my tuna salad with egg recipe next.