Miso Tuna Salad

Miso tuna on golden toasted slice of bread.

5 from 1 vote

Canned tuna just got an upgrade! This Miso Tuna Salad is a contender for the best tuna salad ever. Creamy homemade miso mayonnaise adds savory, rich umami flavor and is magical with tuna. It’s a quick and easy recipe that is sure to become a lunch staple.

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Diet: Gluten Free

Method: No cook

Special Diet: Keto, Low-Carb, Low-FODMAP

Servings: servings

Calories: 186kcal

Author: Tracey Hatch-Rizzi

Ingredients

1 can tuna about 7 ounces, any variety, salted or unsalted, preferably in water
¼ cup miso mayo make my quick, easy miso mayo recipe!
1 green onion finely chopped. Green part only for low-FODMAP.
2 tablespoons cilantro coarsely chopped
1 tablespoon furikake or seaweed, or sesame seeds - optional but recommended
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Drain the tuna and place in a medium-sized bowl.
Make the miso mayo and add ¼ cup to the bowl.
Finely chop the cilantro and green onion and place in the bowl.
Add the furikake or seaweed, if using.
Stir until thoroughly combined, breaking up the larger chunks of tuna.

Notes

Note: The miso mayo recipe yields about 1.5 cups. You may want to scale the mayo recipe down or simply store the extra for use later. It’s so good, you’ll most likely find ways to consume it within 7 days.

How to store

This salad is best eaten fresh. Miso paste is a fermented product and tends to soften proteins when combined with them for more than about 48 hours. You can certainly store any unused portion in the refrigerator for a day or so, just be aware that the texture of the tuna will change and can become slightly soft or mushy if left for too long. It’s still fine to eat and the flavor will hold, but the texture will be different.

I don’t recommend freezing this tuna salad due to the fermentation situation.

Variations

Spicy miso tuna – add wasabi, horseradish or hot sauce
Crunchy tuna salad – add a bit of fresh, crisp celery, finely chopped
Add almonds – creates a slight crunch and nuttiness that pairs well with the miso mayo
Use another protein – canned salmon or chicken are both great options. Or use any shredded meat from leftover Convection Roasted Chicken or even Smoked Whole Turkey.

Nutrition