Asian-scented tuna noodle salad

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10 min


2 to 3 servings

* PLUS Cooking time: 8 minutes


  • 1 green onion
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1/2 small English cucumber
  • 1 lime
  • 2 tbsp soy sauce
  • 1 garlic cloves , minced
  • 1 tsp grated fresh ginger
  • 1/4 500-g pkg fettuccine or linguine pasta
  • 170-g can chunk light tuna , drained
  • chopped fresh coriander , or basil (optional)


  • Fill a large saucepan with water and bring to a boil over high heat. Meanwhile, thinly slice onion and peppers. Thinly slice cucumber into rounds. Place all in a large bowl. Squeeze juice from lime into a small bowl. Stir in soy, garlic and ginger.
  • Boil pasta until al dente, 8 to 10 minutes. Drain, then immediately rinse under cold water. Drain well. Add to bowl with veggies. Pour lime-soy mixture overtop and stir to evenly coat. Crumble in tuna. Sprinkle with coriander. Toss to evenly mix. Salad tastes best if served the day it’s made, but will keep well overnight, if cooled completely, then covered and refrigerated.

Nutrition (per serving)

  • Calories
  • 237,
  • Protein
  • 18.2 g,
  • Carbohydrates
  • 37.9 g,
  • Fat
  • 1.3 g,
  • Fibre
  • 2.8 g,
  • Sodium
  • 842 mg.

This tuna-and-noodle salad zings with simple lime-and-soy dressing. Plus, there’s cool crunch from cucumber and sweet peppers.