Asian Tuna Cucumber Salad



Serving size

about 2 1/2 cups salad
60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe can be divisible by 2.

Cooking time includes minimum 30 minutes marinating time. This recipe is best done the night before and allowed to marinate overnight. Keeps well in the refrigerator for up to 48 hours.


2 tsp. Sugar
1 Tbsp. Low sodium soy sauce
12 tsp. Rice Vinegar
1 tsp. Sesame oil
2/3 Tbsp. Sesame seeds
1/4 tsp. Salt
4 Tbsp. chopped White onions (minced)
2 can Canned no-salt added tuna fish in water


Slice the cucumbers in half lengthwise and scoop out the seeds. Slice into very thin half rounds and place in a large bowl.

In a separate bowl, whisk together to sugar, soy or tamari sauce, vinegar, sesame oil, sesame seeds and salt, then pour over the cucumbers.

Add the minced onions and the tuna, breaking up the tuna.

Fold the ingredients together gently, then place in the refrigerator to marinate for at least 30 minutes (overnight is best). Serve.

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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.


This is a low sodium recipe.

Recipe Notes

I love the contrast of the umami tuna with the sweet and sharp dressing in this salad, and the cucumbers give it a great crunch. Serve this in a leaf of iceberg lettuce to dress it up, if you like. A half serving of this salad would make a great wrap sandwich for lunch.

"One grooming tip that really works is to put cucumber slices on your bloodshot eyes the morning after a long night of partying."

Art Cooper, Editor, GQ Magazine