There’s something honest about a salad that doesn’t try too hard. Crisp cabbage, flaky tuna, and a bright lemony dressing that pulls it all togetherthis Tuna and Cabbage Salad is one of those recipes that just works. It’s fresh, filling, and completely unfussy.
I started playing with this combo back in 2019 when I was testing ingredient pairings for lighter spring meals. The trick is shredding the cabbage thin enough that it softens just slightly when tossed with the dressingit keeps that satisfying crunch without feeling too raw. After tweaking the ratio of acid to oil about a dozen times, I landed on a version that tastes bright without being sharp.
PrintEasy Tuna and Cabbage Salad Recipe for Fresh Meals
Tuna and Cabbage Salad is a refreshing dish combining tender tuna, crunchy cabbage, and a tangy dressing. This quick recipe is perfect for a healthy lunch or dinner that’s full of flavor and texture.
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: Serves 8
- Method: Stovetop
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)
Instructions
- In a bowl, blend the tuna with lemon juice, mayonnaise, and mustard, breaking the tuna into small pieces with a fork.
- Heat olive oil in a large skillet over medium-high heat and cook the chopped onions until they turn soft and translucent, about 5 minutes.
- Add the shredded cabbage to the onions, stirring for 2 to 3 minutes to warm it, then pour in 1/2 cup water and cover to steam for 5 minutes.
- Remove from heat and fold in the tuna mixture until fully incorporated.
- Transfer the salad to a bowl and chill in the refrigerator for 4 hours until cool.
- Serve the salad topped with a Japanese soft boiled egg if you like, and season with salt and black or white pepper as desired.
Nutrition
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
Why This Salad Is a Keeper
You’ll love how this Tuna and Cabbage Salad balances crisp, fresh texture with creamy, tangy flavorall in one bowl. It’s the kind of recipe that works equally well for a quick weekday lunch or a make-ahead side for gatherings.
- Budget-friendly: Just a handful of pantry staples and one can of tuna
- Satisfying crunch: The cabbage softens just enough without losing its bite
- Make-ahead magic: Flavors actually improve after a few hours in the fridge
- Flexible serving: Enjoy it chilled on its own, or topped with a soft boiled egg for extra richness
What You’ll Need
Most of these ingredients are likely already waiting in your pantry or fridge. The Japanese mayonnaise brings a slightly sweeter, richer flavor than standard mayo, but if that’s what you have on hand, it works beautifully too.
The real stars here are the cabbage and tunasimple, humble ingredients that shine when paired with bright lemon juice and a hint of spicy mustard. Sautéing the red onion in olive oil adds a mellow sweetness that balances the tang.
| Ingredient | Role in the Recipe |
|---|---|
| Green cabbage | Provides crisp texture and mild, fresh flavor |
| Chunk light tuna (in water) | Protein-packed base with flaky, tender texture |
| Japanese mayonnaise | Adds creamy richness with a touch of sweetness |
| Lemon juice | Brightens and balances the creaminess |
| Spicy mustard | Brings subtle heat and tang |
| Red onion | Adds mellow sweetness when sautéed |
| Olive oil | Used to soften the onion |
How It Comes Together
The process is wonderfully straightforward. You’ll start by mixing the tuna with lemon juice, mayonnaise, and mustard until it’s creamy and well combined. Meanwhile, the red onion gets sautéed in olive oil until soft and translucentthis step mellows its bite and adds a gentle sweetness.
Next, the shredded cabbage joins the skillet for a quick sauté, then steams briefly with a splash of water. This softens it just enough to make it tender but still crisp. Once everything cools down in the fridge for a few hours, the flavors meld beautifully.
Serving and Storage Tips
This salad is at its best after chilling for at least four hours, which gives the cabbage time to absorb the creamy dressing and all the flavors to settle in. Serve it straight from the fridge, seasoned with a pinch of salt and pepper to taste.
Pro Tip: Top each serving with a Japanese soft boiled egg for a silky, rich finish that turns this into a complete meal.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (covered) | Up to 3 days | Best when chilled; flavors deepen over time |
| Freezer | Not recommended | Cabbage and mayo don’t freeze well |
| Room temperature | Up to 2 hours | Keep chilled for food safety |
Simple Swaps and Tweaks
One of the things I love about working with simple ingredient lists is how easy it is to personalize them. If you don’t have Japanese mayonnaise, regular mayo works just fineyou might add a tiny drizzle of rice vinegar to mimic that subtle sweetness.
- No spicy mustard? Use Dijon or whole grain mustard instead
- Prefer raw onion? Skip the sauté and add finely diced red onion directly to the tuna mix for extra crunch
- Want more color? Toss in shredded purple cabbage or finely sliced radishes
- Extra herbs: A sprinkle of fresh dill or parsley adds a bright, herbal note
What Makes It Work
The secret is in the balancecrisp cabbage that’s been lightly steamed, creamy tuna salad with just enough tang, and the gentle sweetness from sautéed onion. Each bite has layers of texture and flavor without feeling heavy or overdressed.
After testing dozens of ingredient pairings over the years, I’ve learned that sometimes the simplest combinations are the most satisfying. This Tuna and Cabbage Salad is proof that you don’t need a long list of ingredients to create something fresh, flavorful, and completely crave-worthy.
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FAQs ( Tuna and Cabbage Salad )
What type of tuna works best for this recipe?
Canned tuna in water gives the cleanest flavor and lets you control the oil content. I prefer solid white albacore for better texture, but chunk light works fine too. Drain thoroughly and flake gently to keep nice-sized pieces in your finished dish.
How do I prevent the cabbage from getting soggy?
Salt the shredded cabbage lightly and let it sit for 15 minutes, then squeeze out excess moisture with paper towels. This removes water that would otherwise dilute your dressing. Add the dressing just before serving for maximum crunch.
Can I make this meal ahead of time?
You can prep ingredients separately up to 24 hours ahead, but don’t mix everything until ready to serve. Store the tuna mixture and prepared cabbage in separate containers. Combine and dress right before eating to maintain the best texture.
What dressing pairs well with this combination?
A simple vinaigrette with olive oil, lemon juice, and Dijon mustard complements both ingredients perfectly. Mayo-based dressings work too, but keep them light. I like adding a pinch of celery seed or fresh herbs for extra flavor depth.
How long will leftovers stay fresh?
This dish keeps in the refrigerator for up to 3 days when stored in an airtight container. The cabbage will soften over time, so it’s best enjoyed within the first day or two. Always check for any off odors before eating leftover seafood dishes.
Final Thoughts
You’ll love how this Tuna and Cabbage Salad comes together in under twenty minutes, yet tastes like something you spent all afternoon perfecting. That crunch from the cabbage paired with creamy, tangy tuna? It’s the kind of simple magic that keeps you coming back for seconds.
Try swapping in a handful of toasted sesame seeds for extra nuttiness, or toss in some thinly sliced radishes if you’re craving more color and bite. It holds up beautifully in the fridge for up to three days, making it perfect for meal prep or those grab-and-go lunches. A trick I picked up from testing ingredient pairings: let it chill overnight if you canthe flavors really bloom.
I’d love to hear how you made this your own. Did you add a favorite herb or try it with a soft boiled egg on top? Snap a photo and share it with someone who needs a fresh, easy meal idea this week. Here’s to simple ingredients that feel like a little victory every time.
