Wasabi Tuna Salad



Serving size

about 1 cup
30 Minutes
60 minutes

This recipe can be multipliedor divided by 2. This recipe keeps well, refrigerated, for 4-5 days. Serve with a 2-ounce whole grain or gluten-free roll.

Wasabi Tuna Salad


2 2 tablespoon Ginger root, pickled, canned, with artificial sweetener (finely minced)
1 tsp.. Worcestershire sauce
3 tsp. Wasabi (or prepared horseradish)
1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)
2 Tbsp. toasted sesame oil
2 can Canned no-salt added tuna fish in water (drained)
1 cucumber (8-1/4 inch) Cucumber (seeded and cut into small dice)
2 large Green onions (thinly sliced crosswise)
1 small Red bell peppers (seeded and cut into small dice)


Place the ginger, Worcestershire sauce, lemon juice, wasabi paste, soy sauce, and sesame oil in a medium mixing bowl.

Whisk until well blended.

Add the tuna, cucumber, green onions, and red pepper to the bowl.

Toss gently until blended.

Chill before serving.

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Special Diet Information

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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 safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the U.S., is gluten-free. Use gluten-free tamari sauce in place of soy sauce.


This is a low sodium recipe.

Recipe Notes

In the summer heat it can be tough to make yourself fire up the range or oven and cook. Simple salads like this one can be a quick and easy way to a great meal with leftovers for sandwiches at lunch.

Most of the wasabi paste sold in the U.S. is actually horseradish with added spices and green food coloring. If you can’t find wasabi paste, use an equal amount of horseradish. If you like your food a bit spicier, add a few extra teaspoons.

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