Crisp cabbage meets flaky tuna in a bowl that feels light but leaves you completely satisfied. Tuna and Cabbage Salad is one of those grab-and-go lunches that actually tastes like you put in effort tangy, crunchy, and just enough creaminess to hold it all together.
I started testing this back in spring 2019 when I needed something colorful for a test kitchen shoot that wouldn’t wilt under the lights. The cabbage stayed snappy for hours, and the lemon-mayo dressing caught the light beautifully. After eight years photographing salads, I can tell you this one photographs like a dream and more importantly, it eats even better than it looks.
Thomas Baker
Easy Tuna and Cabbage Salad Recipe You Must Try
This Tuna and Cabbage Salad is a fresh and tasty dish that combines the gentle flavors of tender tuna with crunchy cabbage and a tangy dressing. It’s a healthy option that works well as a main or a side, perfect for those seeking a light yet satisfying meal.
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
Finely mash the tuna with a fork in a bowl, then blend in the lemon juice, mayonnaise, and spicy mustard, setting this mixture aside.
Heat olive oil in a large skillet over medium-high heat, then cook the chopped onion until it turns soft and translucent, about 5 minutes.
Add the shredded cabbage to the skillet, stirring constantly for 2 to 3 minutes until it warms through.
Pour in 1/2 cup water, cover the skillet, and let the cabbage steam gently for 5 minutes.
Take the skillet off the heat and fold the prepared tuna mixture into the cabbage until evenly mixed.
Transfer the salad into a serving bowl and chill in the refrigerator for 4 hours to let the flavors meld.
Before serving, optionally place a Japanese soft boiled egg on top and season with salt and either black or white pepper as you prefer.
Notes
For an extra touch, topping the salad with a soft boiled egg adds richness and makes it more satisfying. Store leftovers in an airtight container refrigerated for up to 2 days.
Why You’ll Love This Tuna and Cabbage Salad
This is the kind of recipe that sneaks up on you. At first glance it seems simplemaybe even too simplebut one bite and you’re hooked by the contrast of creamy tuna, crisp cabbage, and that bright lemon tang.
Make-ahead magic: It actually needs four hours in the fridge, so you can prep it in the morning and forget about it until lunch.
Budget-friendly: A single can of tuna and half a cabbage serve eight people. That’s serious mileage.
Light but satisfying: The cabbage gives you crunch and volume without weighing you down, while the tuna keeps it filling.
Versatile temperature: You start it warm, then chill it completelyunexpected, but it works beautifully.
What You’ll Need
The ingredient list here is refreshingly short. You’re working with chunk light tuna packed in water, finely shredded green cabbage, and a creamy dressing made from Japanese mayonnaise, lemon juice, and spicy mustard. Red onion gets sautéed in olive oil to mellow its bite, and if you want to go all-in, top each serving with a soft boiled egg.
Note: Japanese mayonnaise is tangier and slightly sweeter than regular mayoit makes a difference, but standard mayo works if that’s what you have.
You’ll mix the tuna with lemon juice, mayonnaise, and mustard firstbreak it up well with a fork so it’s creamy and spreadable. Meanwhile, sauté the red onion in olive oil until it’s soft and translucent, about five minutes. Stir in the shredded cabbage, let it heat through for a couple minutes, then add half a cup of water, cover, and steam for five minutes until tender.
Once the cabbage is wilted, pull the skillet off the heat and fold in your tuna mixture. It’ll look a little messy at first, but keep stirringit comes together into this luscious, cohesive salad. Transfer everything to a bowl and refrigerate for four hours. That chill time isn’t optional; it’s when the flavors marry and the whole thing firms up.
Step
Time
What to Look For
Mix tuna dressing
2 min
No large chunks, creamy texture
Sauté onion
5 min
Soft, translucent, no brown edges
Stir in cabbage
2–3 min
Just starting to wilt, bright green
Steam with water
5 min
Tender but still has some snap
Fold in tuna mix
1 min
Fully combined, no dry spots
Chill
4 hours
Cold throughout, flavors blended
Tips for the Best Results
Drain your tuna really wellpress it in the strainer with the back of a spoon to get out every bit of water. Wet tuna makes the whole salad watery and dilutes the dressing. Shred your cabbage as fine as you can manage; thicker shreds won’t wilt evenly and can feel a little tough.
Don’t skip the four-hour chill. I tested this at two hours once for a quick lunch and it was just okaygood flavors, but they hadn’t settled in yet. After the full chill, everything tastes richer and more cohesive. If you can find Japanese mayonnaise, grab it. The slight sweetness and extra tang really shine here, especially against the lemon juice.
Pro Tip: From a plating perspective, that soft boiled egg on top isn’t just garnishthe runny yolk becomes an extra sauce when you cut into it. Photograph it or just enjoy the way it looks before you dig in.
How to Serve and Store
Serve this straight from the fridge as a main-dish salad, or spoon it over a bed of mixed greens for extra volume. It’s fantastic tucked into a whole wheat wrap with a handful of spinach, or alongside sliced tomatoes and cucumber for a light dinner. The soft boiled egg is optional, but it turns the dish into something special.
Store leftovers in an airtight container in the refrigerator for up to three days. The cabbage will soften a bit more as it sits, but the flavors actually get better. This doesn’t freeze wellthe mayonnaise and cabbage both break down and get watery when thawed.
Storage Method
Duration
Notes
Refrigerator (airtight)
Up to 3 days
Flavors deepen; cabbage softens slightly
Freezer
Not recommended
Mayo and cabbage separate and turn watery
Room temperature
Max 2 hours
Mayo-based; keep chilled for food safety
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FAQs ( Tuna and Cabbage Salad )
What type of tuna works best for this recipe?
Canned tuna in water gives the cleanest flavor and lets the other ingredients shine. Albacore tuna has a firmer texture that holds up well in salads. Avoid oil-packed varieties as they can make the dish too heavy and mask the fresh cabbage taste.
How long can I store this salad in the refrigerator?
This dish stays fresh for 2-3 days when stored in an airtight container. The cabbage will soften slightly over time but maintains good flavor. For best texture, add any delicate ingredients like herbs just before serving if making ahead.
Can I use frozen or pre-shredded cabbage?
Fresh cabbage works best for optimal crunch and flavor. Pre-shredded cabbage from the store is acceptable but tends to be drier. Avoid frozen cabbage as it becomes too soft and watery when thawed, compromising the salad’s texture.
What dressing pairs well with this combination?
A simple vinaigrette with olive oil, lemon juice, and Dijon mustard complements both ingredients perfectly. Asian-inspired dressings with sesame oil and rice vinegar also work wonderfully. Keep dressings light to let the natural flavors shine through.
Should I drain the tuna completely?
Yes, drain the tuna thoroughly and gently press with paper towels to remove excess moisture. Too much liquid will make the salad watery and dilute the dressing. Well-drained tuna also helps maintain the cabbage’s crisp texture longer.
Final Thoughts
You’ll love how this Tuna and Cabbage Salad turns outbright, crunchy, and creamy all at once, with just enough tang to keep things interesting. It takes minutes of active work and four hours of patience, but that’s time well spent. The cabbage stays snappy, the tuna stays rich, and every bite feels like you actually took care of yourself.
Try swapping in shredded carrots or radishes if you want extra color, or toss in a handful of fresh dill right before serving. Leftovers pack beautifully for lunch the next dayjust keep that soft boiled egg separate until you’re ready to eat. A trick I picked up photographing hundreds of salads: a squeeze of extra lemon right before plating makes everything look and taste fresher.
If you make this, I’d love to see how it turns out for youtag me or leave a comment with your favorite way to serve it. Did your mom or grandma ever make something like this on hot summer nights? There’s something so comforting about a cold salad that actually fills you up. Save this one for your next potluck, or just keep it all to yourself. Either way, you’re going to be glad you tried it.
