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TUNA AND CABBAGE SALAD centered hero view, clean and uncluttered
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.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 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. Finely mash the tuna with a fork in a bowl, then blend in the lemon juice, mayonnaise, and spicy mustard, setting this mixture aside.
  2. 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.
  3. Add the shredded cabbage to the skillet, stirring constantly for 2 to 3 minutes until it warms through.
  4. Pour in 1/2 cup water, cover the skillet, and let the cabbage steam gently for 5 minutes.
  5. Take the skillet off the heat and fold the prepared tuna mixture into the cabbage until evenly mixed.
  6. Transfer the salad into a serving bowl and chill in the refrigerator for 4 hours to let the flavors meld.
  7. 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.