Asian Tuna Noodle Salad Recipes

ASIAN TUNA SALAD

Asian Tuna Salad image

It's spicy and super-addictive! Serve with lettuce as lettuce wraps. Great with crackers and pita bread, too.

Provided by mimilulu

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 14

Ingredients

5 (5 ounce) cans chunk light tuna in water, drained and flaked
½ cup sweetened dried cranberries (such as Craisins®)
½ cup finely chopped carrot
¼ cup chopped green onions
¼ cup finely chopped cilantro
1 tablespoon sesame seeds
1 ½ teaspoons ground ginger
1 ½ teaspoons ground red chile pepper
¾ teaspoon kosher salt
½ cup light mayonnaise
¼ cup Asian chile paste (such as sambal oelek)
2 tablespoons sesame oil
1 tablespoon light soy sauce
1 tablespoon honey

Steps:

Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 10.4 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 305.8 mg, Sugar 7.1 g

ASIAN TUNA SALAD

Asian Tuna Salad image

Asian inspired tuna salad with canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar and sesame oil.

Provided by Elise Bauer

Categories Salad Budget Pantry Meal Quick and Easy

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

10-12 ounces of canned white albacore tuna packed in water, drained
8-10 small radishes, cut into wedges
1 large carrot, shredded
1 clove garlic, smashed and minced
1 teaspoon minced ginger
1/2 to 1 serrano chile, seeded and minced (taste for heat and adjust, can also sub some chili pepper flakes)
2 tablespoons vegetable oil
1 teaspoon dark sesame oil
3 tablespoons seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
Salt and black pepper to taste
2 tablespoons chopped cilantro
1 whole green onion, chopped
Optional: 8 ounces (dry) soba noodles* or fresh lettuce
*If mixing in with soba noodles, cook soba noodles according to package directions, and rinse with cold water.

Steps:

Place the drained tuna, radishes, shredded carrot, garlic, ginger, chile, vegetable oil, dark sesame oil, and rice vinegar in a large bowl. Gently toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

Nutrition Facts : Calories 195 kcal, Carbohydrate 3 g, Cholesterol 36 mg, Fiber 1 g, Protein 21 g, SaturatedFat 1 g, Sodium 411 mg, Sugar 1 g, Fat 11 g, ServingSize Serves 2-4, UnsaturatedFat 0 g

JAPANESE-STYLE TUNA NOODLE SALAD

Japanese-Style Tuna Noodle Salad image

Here's a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.

Provided by Sam Sifton

Categories dinner, weeknight, noodles, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup cut dried wakame seaweed
8 ounces dried udon noodles (or whatever noodles you have on hand)
1 to 2 tablespoons furikake or sesame seeds
10 to 12 ounces tuna in oil, drained
2 scallions, trimmed and thinly sliced
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon sweet miso

Steps:

Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
While the wakame soaks, cook the noodles according to the package instructions.
Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

CHOW MEIN TUNA SALAD

Chow Mein Tuna Salad image

This recipe is a delicious variation on standard tuna salad. Served over a bed of crunchy chow mein noodles, this creamy tuna salad makes a quick yet memorable supper.-Marilyn A. Coomer, Louisville, Kentucky

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cans (12 ounces each) white water-packed tuna, drained and flaked
1-1/2 cups mayonnaise
1-1/2 cups chopped cashews
3/4 cup finely chopped green onions
3 jars (2 ounces each) diced pimientos, drained and finely chopped
3 tablespoons finely chopped green pepper
3 tablespoons sour cream
1 tablespoon cider vinegar
3/4 teaspoon salt
3 cups chow mein noodles

Steps:

Place tuna in a large bowl; set aside. In another large bowl, combine the mayonnaise, cashews, onions, pimientos, green pepper, sour cream, vinegar and salt. , Pour over tuna and toss to coat. Serve with chow mein noodles.

Nutrition Facts : Calories 804 calories, Fat 69g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 1112mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

TUNA NOODLE SALAD

Tuna Noodle Salad image

Very tasty. A lot of pasta salads like this are long on mayonnaise and short on flavor. This one is very satisfying. Using the oil may seem risky, but it's the secret behind the deep flavor. A summertime favorite.

Provided by Kimosabe

Categories Low Cholesterol

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb macaroni, precooked (elbows)
1 large stalk celery, diced finely
1 large red pepper, diced
3 ounces glass packed roasted red peppers, diced
1 (13 ounce) can solid white tuna, well broken up (with oil)
1 cup mayonnaise
salt and pepper

Steps:

Cook elbows.
Break-up tuna with a fork into small bits.
Mix tuna and all other ingredients into the pasta.
Refrigerate for several hours.
Is much better on the second day.

Nutrition Facts : Calories 419.9, Fat 14.5, SaturatedFat 2.2, Cholesterol 21.9, Sodium 546, Carbohydrate 51.5, Fiber 2.5, Sugar 3.9, Protein 20.2

CHINESE TUNA SALAD

Chinese Tuna Salad image

From my sister in law, this was a HUGE hit at a bridal shower. It makes a lot and can be halved. You can use low fat or dairy free variations on sour cream.

Provided by Sarah Chana

Categories Tuna

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 (7 1/2 ounce) cans tuna
1 head iceberg lettuce, shredded
2 carrots, shredded
1 red pepper, chopped
10 ounces frozen peas, thawed
1 small red onion, sliced thin
salt and pepper, to taste
sunflower seeds, to taste
2 (4 ounce) cans chinese noodles
1 cup sour cream
1 cup mayonnaise

Steps:

Mix together the first seven ingredients.
Mix together sour cream and mayonnaise to make a dressing; set aside.
Just before serving, add seeds and noodles to the big mixture.
Dress with dressing and serve.

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