Asian Tuna Salad (LifeCafe)
Prep time: 
Total time: 
Serves: 6 servings
Adapted from LifeCafe.
  • 1/2 cup (120 ml) mayonnaise
  • 1 tablespoon sambal oelek (Indonesian chili paste), or more to taste
  • 2 tablespoons sesame oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon honey (optional)
  • 1 teaspoon fresh lime juice
  • 1/2 tablespoon minced ginger
  • 3/4 teaspoon kosher salt
  • 1 tablespoon black sesame seeds
  • 1/2 teaspoon red pepper flakes, optional
  • 4 (6 ounce/170 g) cans tuna, drained and chopped (LifeCafe uses white tuna, we opted for light.)
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup dried cranberries
  1. In the large bowl, mix together the mayonnaise, sambal oelek, sesame oil, soy sauce, honey, ginger, kosher salt, sesame seeds, and red pepper flakes.
  2. Add the tuna, carrots, green onions, cilantro, and dried cranberries, then toss to mix well. Use as a stuffing for lettuce wraps, tortilla wraps, tomatoes, on top of thick sliced cucumbers, or on top of green salads.
More Information

3-quart mixing bowl

Recipe Notes:

The recipe as distributed at the demonstration yielded a tuna that was much wetter than the version served in the cafe, plus it was much, much spicier, so we adjusted the ingredients amounts to hopefully come closer to the tuna we sampled. The flavor is very good and it makes a delicious stuffing for lettuce wraps, tortillas, tomatoes, on top of cucumber slices for an appetizer, as well as a salad topping. We’ve been stuffing our homegrown heirloom tomatoes with it, and the combination is terrific. Can you guess what kind of tomato is in the photo? It’s Michael’s favorite and we try to grow them every year. Because these tomatoes are sweet, we omit the honey in the tuna and really don’t miss it.

The tuna salad will keep for a day or so, but it tastes best on the day prepared.
Recipe by Andrea Meyers at