Asian Tuna Salad



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied, makes great leftovers, and keeps well in the refrigerator for 2-3 days.


1/4 medium Avocados, raw
1 tsp. Wasabi
1 tsp. Sesame oil
1 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 Large stalk Celery, raw (finely diced)
1 medium Green onions (finely diced)


Place the avocado in a bowl with the wasabi, sesame oil, soy sauce and pepper.

Use a fork to mash the avocado and blend the ingredients together to almost smooth.

Add the tuna, celery and green onion.

Fold together until well incorporated.

Chill well before serving.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

Tuna salad is one of those great standbys. You have the ingredients on hand for almost any variety and this Asian version can help you think of that lonely can of tuna in your pantry a little differently.

"Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu."

Jacques Pepin, Chef