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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 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
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
 

  1. Combine finely flaked tuna with lemon juice, Japanese mayonnaise, and spicy mustard in a bowl. Set the mixture aside.
  2. 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.
  3. Add the shredded cabbage to the skillet, stir continuously for 2 to 3 minutes until warmed through.
  4. Pour in half a cup of water, cover the pan, and allow the cabbage to steam for 5 minutes.
  5. Remove the pan from heat and fold in the tuna mixture, mixing thoroughly to blend all ingredients.
  6. Transfer the salad to a serving bowl and chill it in the refrigerator for approximately four hours to let flavors meld and cool.
  7. 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.