Sashimi tuna salad

Darci Juris


Well, it's that time again for some "clean eating". Yes, trying to cut those extra pounds. This salad is fresh, light, and super healthy. And it doesn't lack in flavor.


★★★★★ 1 vote

15 Min
No-Cook or Other


  • 1 c
    mango chunks
  • 1 c
    sushi grade tuna, cut into chunks
  • 1
    avocado, cut into chunks
  • 2 c
    green cabbage, chopped
  • 1/4 c
    red onion, chopped (optional)
  • dash(es)
    lemon pepper
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    rice wine vinegar
  • 1 tsp
  • 1/2 tsp
    minced ginger
  • 1 tsp
    wasabi paste

How to Make Sashimi tuna salad


  1. Combine the cabbage, tuna, mango and avocado in a bowl.
    Sprinkle with lemon pepper.
  2. In a separate bowl, whisk together the soy sauce, vinegar, honey, wasabi and ginger.

    Optional: You can also add lemon or lime juice and a little olive oil.

    Note: I buy my tuna and wasabi paste from an Asian market.
  3. Gently toss dressing with salad and enjoy.

Printable Recipe Card

About Sashimi tuna salad

Course/Dish: Tuna Salads Other Salads
Main Ingredient: Fish
Regional Style: Japanese
Other Tags: Quick & Easy Healthy

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