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Asian noodle salad with tuna in a bowl with chopsticks, sesame seeds and fresh cilantro

Noodle Salad with Tuna: Easy Asian Sesame Ginger Recipe

A fresh Asian-style noodle salad with tuna, tender rice noodles, crunchy vegetables and a sesame-soy-ginger dressing — ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Lunch
Cuisine: Asian
Calories: 390
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large pot for cooking the noodles
  • 1 Colander for draining and rinsing the noodles
  • 1 Large mixing bowl for the salad
  • 1 Small bowl for the dressing
  • 1 Whisk for the dressing
  • 1 Chef's knife for chopping
  • 1 Cutting board for chopping

Method
 

  1. STEP 1 — 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.
  2. STEP 2 — 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.
  3. STEP 3 — ADD THE TUNA: Add the drained, flaked tuna to a large mixing bowl, breaking it into small flakes with a fork.
  4. STEP 4 — ADD THE VEGETABLES: Add the shredded carrots, red cabbage, sliced cucumber, scallions and chopped cilantro to the bowl with the tuna.
  5. STEP 5 — COMBINE THE NOODLES: Add the cooled noodles to the bowl and pour the dressing over everything.
  6. STEP 6 — 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.
  7. STEP 7 — CHILL AND SERVE: Cover and chill for 20–30 minutes so the flavours blend, then serve cold or at room temperature.

Notes

★ Rinse the cooked noodles under cold water so they stop cooking and do not stick together.
★ Toss the salad just before serving so the vegetables stay crisp.
★ Add the sesame seeds just before serving for extra crunch.