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Tuna and Red Onion Salad

Prep Time:

15 Minutes

Cook Time:

0 Minutes


2 Servings



About the Recipe

It probably doesn't surprise you that Japan is the world's largest market for tuna. It is so commonplace in Japan, that the Japanese call it, "sea chicken." Outside of sushi vars, tuna is prepared and consumed in lots of different ways. My eldest son sent me this recipe from Tokyo -it's his current #1 salad.


1/2 red onion

1 stalk celery

1 tuna tin (in oil, 140g net)

1 tomato

1  1/2 tbsp soy sauce

1/2 tbsp rice vinegar

1/2 sheet of nori, finely shredded


thinly slice the red onion, then soak in water for 5 mins, changing the water a couple of times. this will reduce the bitter flavour. make sure you squeeze out any excess water before adding the onion to the salad

slice the celery & tomato thinly

drain the excess oil from the tuna tin, put it in a bowl and break into pieces, add the sliced celery & onion and mix gently 

add the rice vinegar & soy sauce to taste and mix again

arrange the sliced tomato on a plate, then pile the tuna mixture on top

your salad is ready to serve - just garnish with the shredded nori

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