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?
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?
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.
Are Wasabi and Horseradish the Same Thing?
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.
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
1-2 Days (Fridge)
- 5 oz 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 TB capers
- 1 tsp ginger paste
- 1 tsp wasabi or horseradish (prepared or cream-style), plus more to taste
- ¼ tsp red chili flakes
- 2 TB olive oil, or more if desired Or swap chili oil + skip chili flakes
- To serve (optional): bread, crackers
- 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.