Zesty Tuna, Avocado and Edamame Salad

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A fresh and filling salad made from canned tuna combined with cucumber, avocado, edamame beans, red onion and an asian-style dressing.

A bowl of salad with cucumbers, edamame, red onion, greens, tuna, and sesame seeds, with a larger serving bowl and wooden utensils in the background.

This Zesty Tuna, Avocado and Edamame Salad is fresh, light and full of flavour. Crisp cucumber ribbons, creamy avocado and protein-packed tuna are tossed together with a sweet and salty dressing that comes together in minutes. Perfect for an easy lunch, light dinner or as a refreshing side dish alongside grilled meats or fish. If you're a canned tuna fan, have a look at our Crispy Tuna Cakes or our Tuna and Ricotta Baked Pasta Shells.

Ingredient notes:

A selection of ingredients on a wooden surface, including sauces, ginger, red onion, avocado, cucumber, cilantro, edamame, honey, tuna, and chili garlic sauce.

Tuna in olive oil: I prefer the tuna in oil as opposed to spring water. The oil adds to the dressing. Feel free to drain or use tuna in spring water if you prefer.
Cucumber: Fresh and crunchy, cucumber keeps this salad light and refreshing.
Asian-style dressing: A simple mix of soy sauce, sesame oil, honey and rice wine vinegar brings everything together beautifully.
Gluten free: To make this recipe gluten free, simply use a gluten free soy sauce like the one picture here.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Dressing: combine all the dressing ingredients in a small jug and set aside. Place the edamame in a microwave safe bowl, without water. Cover and microwave for 4 minutes. Add to a large bowl.

A glass measuring cup filled with a reddish-brown liquid marinade, viewed from above, on a stainless steel surface.

A clear glass bowl filled with frozen green edamame beans sits on a gray surface.

Chop the avocado into chunks, peel the cucumber into strips and finely chop the red onion. Add all the vegetables to the bowl, mix to combine.

A glass bowl containing green edamame beans is partially covered by a blue lid, placed on a metallic surface.

A glass bowl containing chopped red onion, diced avocado, shelled edamame, and ribboned cucumber, arranged in separate sections.

Tip the entire can of tuna, including the oil, into the bowl and gently combine. Place the sesame seeds in a frying pan over a gentle heat and toast until golden.

Salad with sliced cucumber, edamame, tuna chunks, red onion, and avocado, mixed in a clear bowl.

Sesame seeds scattered in a single layer on a nonstick frying pan, ready to be toasted.

Scatter over the parsley and toasted sesame seeds. Serve and add the desired amount of dressing to your bowl.

Green ceramic bowl filled with a salad containing avocado, edamame, tuna, sesame seeds, chopped herbs, and mixed greens, placed on a light wooden surface next to wooden utensils.

Recipe FAQs:

Can I use fresh edamame instead of frozen?

Yes, fresh edamame works well. Simply cook it until tender, then allow it to cool before adding to the salad.

Can I make this salad ahead of time?

You can prep the vegetables and dressing ahead of time, but wait to combine everything until just before serving.

What can I use instead of tuna?

Cooked shredded chicken, salmon or even tofu would all work well in this salad.

Storage:

This salad is best enjoyed fresh. If needed, store leftovers in an airtight container in the fridge for up to 24 hours, keeping the dressing separate if possible to prevent the vegetables from becoming soggy.

Top tips:

Use a vegetable peeler to create long cucumber ribbons - they look great and hold the dressing well.
Taste the dressing before serving and adjust the sweetness or saltiness to your liking.
Gently fold the tuna through the salad to keep the chunks intact.
This salad is best dressed just before serving to keep everything fresh and crisp.

A bowl of salad with edamame, cucumber, shredded chicken, avocado, and sesame seeds, placed on a green napkin beside a fork.

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Zesty Tuna, Avocado and Edamame Salad

Yield: 4 as a side

Prep Time: 15 minutes

Total Time: 15 minutes

A fresh and filling salad made from canned tuna combined with cucumber, avocado, edamame beans, red onion and an asian-style dressing.

Ingredients

Asian Dressing

1 tsp fresh ginger, grated
½ clove garlic
2 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
2 Tbsp honey
½ tsp chilli flakes in oil

Salad

1 ½ cups frozen edamame
½ cucumber, peeled into ribbons
1 avocado
¼ red onion
185g Tuna chunks in olive oil

To Serve

2 Tbsp sesame seeds, toasted
Handful parsley leaves

Instructions

Dressing: combine all the dressing ingredients in a small jug and set aside.
Place the edamame in a microwave safe bowl, without water. Cover and microwave for 4 minutes. Add to a large bowl.
Chop the avocado into chunks, peel the cucumber into strips and finely chop the red onion. Add all the vegetables to the bowl, mix to combine.
Tip the entire can of tuna, including the oil, into the bowl and gently combine.
Place the sesame seeds in a frying pan over a gentle heat and toast until golden.
Scatter over the parsley and toasted sesame seeds. Serve and add the desired amount of dressing to your bowl.

Notes

Use a vegetable peeler to create long cucumber ribbons — they look great and hold the dressing well.
Taste the dressing before serving and adjust the sweetness or saltiness to your liking.
Gently fold the tuna through the salad to keep the chunks intact.
This salad is best dressed just before serving to keep everything fresh and crisp.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 596Total Fat: 60gSaturated Fat: 8gUnsaturated Fat: 52gSodium: 200mgCarbohydrates: 15gFiber: 5gSugar: 7gProtein: 5g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya