Easy Tuna and Cabbage Salad Recipe You Must Try

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There’s something so satisfying about a salad that’s actually fillingcrisp cabbage, flaky tuna, and a tangy dressing that pulls it all together. Tuna and Cabbage Salad is one of those recipes you can toss together in minutes, but it eats like a real meal, not a sad desk lunch.

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I started making this back in spring 2019 when I was testing budget-friendly proteins at a farmers’ market in Austin. The vendor handed me a fresh purple cabbage and said, “Don’t overthink itjust shred and dress.” That crunch paired with good canned tuna became my go-to for busy weeks, and I’ve tweaked the ratio dozens of times since then to get that perfect balance of hearty and light.

TUNA AND CABBAGE SALAD centered hero view, clean and uncluttered

Yesica Andrews

Easy Tuna and Cabbage Salad Recipe You Must Try

This Tuna and Cabbage Salad is a refreshing and healthy dish combining tender tuna, crisp cabbage, and a creamy, tangy dressing. Perfect as a light meal or side, it’s packed with flavor and nutrition to satisfy your cravings.

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Prep Time 4

Cook Time 10

Total Time 4 10

Servings: 8 servings

Calories: 180

Ingredients Method Notes

Ingredients

1/2 small green cabbage finely shredded
1 7oz can chunk light tuna fish packed in water drained
1 TBSP lemon juice
1/2 cup Japanese Mayonnaise
1/2 Red Onion finely chopped
1/2 tsp Spicy Mustard
1 TBSP Olive Oil
Japanese Soft Boiled Eggs (Optional)

Method

Combine finely flaked tuna with lemon juice, Japanese mayonnaise, and spicy mustard in a bowl. Set the mixture aside.
Heat the olive oil in a large skillet or wok over medium-high heat and cook the chopped red onion for about 5 minutes until it turns translucent and tender.
Add the shredded cabbage to the skillet, stir continuously for 2 to 3 minutes until warmed through.
Pour in half a cup of water, cover the pan, and allow the cabbage to steam for 5 minutes.
Remove the pan from heat and fold in the tuna mixture, mixing thoroughly to blend all ingredients.
Transfer the salad to a serving bowl and chill it in the refrigerator for approximately four hours to let flavors meld and cool.
When ready to serve, garnish with a Japanese soft boiled egg if desired, and season with salt and black or white pepper to suit your taste.

Notes

For a richer touch, serve topped with the optional Japanese soft boiled eggs. Keep refrigerated and consume within 2 days for best freshness.

Why You’ll Love This Tuna and Cabbage Salad

This recipe hits that sweet spot between fresh and filling without turning on the oven or babysitting a stovetop for long. The crunch of shredded cabbage mixed with flaky tuna and a tangy mayo-mustard dressing feels light but satisfyingperfect for a weeknight meal or meal prep Sunday.

Budget-friendly: Canned tuna and cabbage are affordable staples you can grab at any grocery store
Make-ahead magic: The flavors get even better after chilling, so you can prep it hours or even a day ahead
Protein-packed: Tuna gives you a solid boost without the heaviness of red meat
Customizable: Top with a soft boiled egg, skip the mustard, swap the mayoit’s forgiving and flexible

Key Ingredients You’ll Need

Everything here is straightforwardno specialty stores required. I’ve found that using a fine shred on the cabbage makes all the difference in texture, and chunk light tuna keeps things tender and budget-conscious.

Ingredient	What It Does	Simple Swap
Green cabbage	Adds crunch and volume	Use purple cabbage for color
Chunk light tuna	Protein base, mild flavor	Try canned salmon or shredded chicken
Japanese mayonnaise	Creamy, slightly tangy	Regular mayo works fine
Spicy mustard	Adds a little kick	Yellow or Dijon both work
Red onion	Sweetness when sautéed	Yellow onion or shallots
Lemon juice	Brightens the tuna mix	Lime juice or rice vinegar

Pro Tip: If you’re prepping this for the week, keep the tuna mixture separate and fold it in just before serving to prevent the cabbage from getting too soft.

How the Recipe Comes Together

What I love about this approach is that you’re not eating raw cabbagesautéing it briefly with onion brings out a natural sweetness and makes it so much easier to digest. The tuna mix gets folded in at the end, off the heat, so it stays cool and creamy while the cabbage cools down in the fridge.

Here’s the quick flow: mix your tuna with lemon juice, mayo, and mustard. Sauté the onion until soft, toss in the cabbage with a splash of water, cover and steam for a few minutes, then stir in your tuna mixture. Let it chill for at least four hoursthat’s when the flavors really marry together.

Simple Timing Breakdown

Step	Time
Mix tuna with lemon juice, mayo, mustard	2 minutes
Sauté red onion in olive oil	5 minutes
Stir and steam cabbage	7–8 minutes
Fold in tuna mixture	1 minute
Refrigerate to chill	4 hours

Note: The four-hour chill is keyit lets the cabbage cool completely and the flavors settle. If you’re in a rush, you can serve it after an hour, but it won’t be quite as refreshing.

Serving and Storage Tips

Serve this straight from the fridge with a soft boiled egg on top for extra richness, or keep it simple with a sprinkle of black pepper and sea salt. It’s hearty enough to stand alone for lunch, or you can pair it with crackers, toasted sourdough, or a cup of soup.

Storage Method	How Long It Keeps
Refrigerator (airtight container)	Up to 3 days
Freezer	Not recommended (mayo separates)

Pro Tip: If you’re meal prepping, portion it into individual containers and top with the egg right before eating so the yolk stays fresh and runny.

Troubleshooting and Tweaks

Sometimes the cabbage releases more water than expected, especially if it’s been sitting in your fridge a while. If your salad looks watery after chilling, just drain off the excess liquid before servingit won’t hurt the flavor at all.

Too tangy? Add a pinch of sugar or a drizzle of honey to balance the lemon and mustard
Too mild? Stir in a little hot sauce, extra mustard, or a dash of rice vinegar
Want more crunch? Fold in some diced celery or matchstick carrots right before serving
Prefer it warm? Skip the chill step and serve it as a warm slaw-style dish

After years of testing budget-friendly proteins at Texas farmers’ markets, I’ve learned that tuna and cabbage are one of those unbeatable pairingsmild, filling, and endlessly adaptable to whatever you have on hand.

Follow me on to unlock a world of flavorful recipes and creative food ideas Pinterest!

FAQs (Tuna and Cabbage Salad)

Can I use fresh tuna instead of canned?

Absolutely! Sear fresh tuna steaks for 2-3 minutes per side, then let cool and flake into chunks. Fresh tuna adds a restaurant-quality touch to this recipe. Just make sure to season the tuna while cooking for best flavor.

How long does this salad keep in the fridge?

This dish stays fresh for up to 3 days when stored in an airtight container. The cabbage may soften slightly over time, but the flavors actually improve after a day. Always keep it refrigerated and give it a quick stir before serving.

What type of cabbage works best?

Green cabbage is my go-to choice for its crisp texture and mild flavor. Red cabbage adds beautiful color and works equally well. Napa cabbage creates a more delicate salad but wilts faster, so use it if serving immediately.

Can I make this meal ahead for meal prep?

Yes, this makes excellent meal prep! Prepare everything except the dressing, then store components separately. Add the dressing just before eating to keep the cabbage crisp. Portion into containers for easy grab-and-go lunches.

What can I add to make this dish more filling?

Hard-boiled eggs, chickpeas, or avocado slices boost the protein and make it more satisfying. Cooked quinoa or brown rice transforms it into a heartier main dish. Nuts like almonds or sunflower seeds add great crunch and healthy fats.

You’ll love how this Tuna and Cabbage Salad turns outcrisp, tangy, and satisfying enough to call dinner. The cabbage stays tender but keeps that fresh crunch, and the whole bowl comes together in under twenty minutes of active work. It’s one of those recipes that feels like summer, no matter the season.

Want a little extra richness? Toss in diced avocado or a handful of toasted sunflower seeds right before serving. I learned from my grandmother to always taste before chillingsometimes a pinch of sugar or a squeeze more lemon is all it needs. Leftovers hold beautifully for up to three days, so make a big batch on Sunday and enjoy it all week long.

I’d love to see how yours turns outtag me if you snap a photo! Did you grow up with cabbage salads at family gatherings, or is this a new favorite? Either way, save this recipe for those nights when you need something fresh, filling, and foolproof. Your kitchen is about to smell amazing.