JapaneseEasy · Cold
Tuna Cucumber Salad
A clean, refreshing Japanese-inspired salad with tender flaked tuna and crisp cucumber in a light soy-sesame dressing.
Prep
15 min
Rest
5 min
Total
20 min
Method
Prepare Tuna
Make Dressing
2
In a small bowl, combine soy sauce, rice vinegar, sesame oil, and grated ginger. Whisk until well blended.
Assemble Salad
3
5
Scatter sesame seeds over the salad. Slice the scallions thinly and sprinkle on top for garnish.
6
Let the salad rest for 5 minutes to allow the flavors to meld before serving.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
115
per serving
High in protein · 13gLow sugar · 1g
Protein
13g
Carbs
3g
Fat
6g
Sat. fat
2g
Fiber
1g
Sugar
1g
Sodium
337mg
Dairy FreeEgg FreeLow CarbLow FatLow SugarPaleoPescatarianWheat FreeHigh ProteinLean MuscleLow CalorieWeight Loss
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 77% ingredient coverage
kg CO2e
≥0.1
per serving
Cucumber drives 83% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
2
Sweet
5
Salty
3
Sour
1
Bitter
0
Spicy
Textures
CrispyTenderFlakyCrunchy
Aromas
NuttyHerbalSavoryFresh
Kitchen Equipment
Techniques
Safety & Storage
Storage
Store canned tuna in a cool, dry place. Once opened, transfer unused tuna to an airtight container and refrigerate at 40°F or below. Use within 2-3 days.
Cooking Temperature
While this is a no-cook recipe, ensure all components are chilled before assembly. The prepared salad should be served within 2 hours at room temperature to prevent bacterial growth.
Cross Contamination
Use separate cutting boards and utensils for raw tuna and fresh vegetables. Clean and sanitize all surfaces that contact the tuna to prevent cross-contamination with other foods.
Shelf Life
Consume the assembled salad within 24 hours for optimal freshness. Beyond this, the cucumber releases excess moisture and the tuna quality degrades rapidly.
High Risk Population
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Allergen Warning
This dish contains fish, soy, and sesame. Verify all ingredients are free from cross-contact with other allergens before use.
Handling
{"classification":"handling","text":{"text":"When flaking canned tuna, check for bones if applicable and ensure even distribution. The tuna is already cooked during canning, so no additional cooking is required."}}
Pro Tips
Technique
When slicing the cucumber into half-moons, aim for uniformity; this ensures each piece absorbs the dressing evenly and provides a consistent texture in every bite.
Substitution
If fresh tuna is unavailable, high-quality canned tuna works beautifully—just be sure to drain it well and perhaps add a drop of extra sesame oil to compensate for any loss of richness.
Seasonal
This salad sings in late summer when cucumbers are at their peak. In cooler months, consider serving it at room temperature rather than chilled, allowing the flavors to open up more gently.
From the chef
Crisp cucumber and flaked tuna need very little — a light hand with soy, a touch of rice vinegar, sesame oil, and grated ginger is enough. The dressing draws out the cucumber's clean water and settles into the tuna's soft grain, pulling the two together without force. A five-minute rest lets the flavors find each other. Sesame seeds and scallion at the end, nothing more. This is the kind of salad that earns its place at the table through restraint rather than effort.
TagsRefreshingQuickHigh ProteinLightNo CookSeafoodJapanese Inspired
AllergensFishSoySesame
Source: generated · June 10, 2026