This easy wasabi tuna salad is made with olive oil, capers, water chestnuts, ginger, red chili flakes, and wasabi. It’s spicy, delicious, and perfect for lunch!
Did you grow up eating lots of tuna salad?
I did!
Tuna salad made with mayo and dill relish was one of my favorite easy lunches.
At some point, however, I realized that tuna salad could be more than just mayo and pickles.
It can be unexpected and fabulous.
This spicy wasabi tuna salad is Asian-inspired, uses zero mayonnaise, and is a healthy and delicious twist on the classic tuna salad.
Want more canned fish tips? Check out this Ultimate Guide to Canned Fish.
Is Tuna Sustainable?
Sometimes.
I recommend looking for pole caught tuna. If a can doesn’t list how the tuna was caught, it was probably caught using the unsustainable long-line method.
Look for brands that clearly label their sustainability methods. I recommend Safe Catch and Wild Planet canned tuna.
Looking for canned fish recipes that are more reliably sustainable than tuna? Check out this mackerel salad, sardine fish cakes, sardine fish meatballs, and kipper sliders.
Are Wasabi and Horseradish the Same Thing?
No.
That said, most wasabi sold in the United States is actually horseradish that’s dyed green.
Don’t believe me? Check the label next time you’re at the grocery store.
Genuine wasabi is very hard to find outside of Japan.
That said, I have actually tasted genuine wasabi, and while the flavor isn’t exactly the same as horseradish, it’s similar.
For this recipe, feel free to use wasabi (real or the horseradish version) or horseradish (prepared or cream-style).
How to Make Wasabi Tuna Salad
Simply use a fork to mix together the tuna, water chestnuts, and capers.
Add the wasabi (or horseradish), red pepper flakes, and ginger to taste.
Next, drizzle olive oil into the salad and stir it together.
Since everyone seems to have their own opinions about how dry or wet they prefer their salad, use my measurement as a starting point and add more if needed.
Eat this on its own, on a sandwich, or with crackers, and enjoy!
Wasabi Tuna Salad
No
1-2 Days (Fridge)
Ingredients
- 5 ounces tuna, packed in water (1 can or packet) For oil-packed tuna, see recipe notes
- ⅛ cup water chestnuts, drained + diced Or swap bamboo shoots
- 2 tablespoons capers
- 1 teaspoon ginger paste
- 1 teaspoon wasabi or horseradish (prepared or cream-style), plus more to taste
- ¼ teaspoon red chili flakes
- 2 tablespoons olive oil, or more if desired Or swap chili oil + skip chili flakes
- To serve (optional): bread, crackers
Instructions
- Combine tuna, water chestnuts, and capers. Add wasabi, ginger, and red pepper to taste, adding more or less according to desired level of spiciness.Add olive oil and stir together, adding more oil if desired.Serve with salad alone, with bread, or with crackers.
- Leftovers / Make Ahead:This tuna salad will keep in the fridge for 1-2 days.
Mmmmm I love capers in my tuna salad – that’s why I get the big jar from Costco, lol. I’ve never tried wasabi!
I’m a fan of a dryer tuna salad, myself, although olive oil is wayyyy better than mayo if you end up going overboard IMO.
I get the wide mouth jars of capers at Trader Joe’s! I hate trying to get enough out of those tiny bottles lol
Wasabi with tuna and everything in a dip!!! Its perfect for party and get together.
Yum! And I love that this is a quick and easy recipe!
I needed a change up from my normal tuna salad so I’m loving this! It has a crunchy item, a salty pickled item, fat, and spice-basically perfect but all components I’ve never tried before.
I have been on a diet and eating lots of tuna! WAY TOO MUCH TUNA. Now I realize I need to make a flavorful tuna so I don’t get sick of the boring tuna Ive been making. I cant wait to try this out…. and the fact that I have everything (even the wasabi!) to make it in my house is a sign right? A sign of good things to come!
Really love the full flavors in this tuna salad. I find myself way too often making the “same old” salad and I get so bored with it! Love the idea of using a chili-infused olive oil in it, too. What a bold and healthy lunch idea.
Oh yum, this sounds like it might move towards satisfying my sushi craving (I have been seriously craving it for the entire 8 months of this pregnancy), I will be having this for lunch tomorrow!
Aw you’re almost there! Congrats!!
It is delicious! I used wasabi powder and Wild Selections canned tuna.
Nice fusion variation. I wanted to test the difference so made some with wasabi and some with horseradish. I liked the wasabi version for packing some extra punch. As I am not a fan of oily textures I did use a little of this creamy low fat kwark I get locally. Thanks for this interesting spin
This is delicious, I love it for road trips. Easy to pack and put together in the car or at a rest stop.