Tuna Salad with Crunchy Ramen Noodles

Cabbage salad with tuna and spicy mayo

Tuna Salad with Crunchy Ramen Noodles or better named around the house as Val’s Tuna Salad. Salty, crunchy, and quick to make. Meals like this don’t get much better. This quick recipe only takes about 15 minutes to make which I have to say is part of the reason we make this so much! The last thing I want to do after a long day of anything I start up dinner in the kitchen.

Cabbage salad with tuna and spicy mayo

Tuna Salad with Crunch Ramen Noodles

Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people



  • ½ cup soy sauce
  • 1 avocado
  • 3 tbsp olive oil
  • 6 tbsp lime juice
  • 2 tbsp red wine vinegar
  • ¼ cup water

Crunchy Salad

  • 2 ahi tuna fillets
  • 1 package ramen noodles
  • 4 cups green cabbage roughly chopped
  • 2 carrots peeled or grated
  • 2 broccoli crowns chopped
  • 4 green onions chopped
  • 1 lime
  • 1 tbsp sesame oil

Spicy Mayo

  • ½ cup mayo
  • 1 tbsp sriracha
  • 3 tbsp lime juice
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch paprika



  • Add all sauce ingredients into blender and blend until smooth
  • Take off blender and let sit

Spicy Mayo

  • Add all mayo ingredients into a bowl and mix well

Crunchy Salad

  • Chop all veggies and add to a bowl
  • Break up dried ramen noodles into the bowl with the veggies. Trick: Take a knife and chop the dried noodles
  • In a skillet add sesame oil and heat over medium heat
  • Once pan is hot, add tuna and let cook 2 minutes on each side
  • Remove from pan onto cutting board and let rest
  • Juice lime over ramen salad and mix, then add about ¾ of the sauce you blended up before and mix carefully. Plate the Ramen Salad into wide shallow bowls
  • Slice the tuna and lay on top of the Ramen Salad
  • Drizzle the spicy mayo over the tuna and serve. Add additional sauce as needed
Tuna on top of ramen salad

We love to get fresh tuna when we can because the flavor really is so crisp. But, it’s not always available or the price is kinda high to splurge on all the time. So we try to get froze tuna when we see it and always keep it in the freezer for quick meals like this. Since tuna is very light it doesn’t take long to defrost. Now that we are working from home we can take the tuna steaks out of the freezer around lunch time and it be defrosted by the time we are ready to start cooking our Tuna Salad with Crunchy Ramen Noodles. Even if you forget, keep the tuna in a sealed plastic bag and immerse it in cool water for about 30 minutes. This usually does the trick.

Two bowls with ramen cabbage salad and tuna

This Tuna Salad with Crunchy Ramen Noodles can be a tad on the salty side so beware! Sometimes salty can be a good thing. If you aren’t a fan of a little extra salt try the soy sauce with reduced sodium. The ramen noodles are essential to this dish however, so don’t skimp on those. Sure you can add tortilla strips or croutons but you want something that will absorb the sauce better. By breaking up the noodles and adding them to this dish, you get the perfect crunch in every bite.

Tuna with cabbage and ramen noodles in white bowl

If you’re reading this Tuna Salad with Crunchy Ramen Noodles recipe, I sure hope you have tried one of our other Tuna Steak recipes like our Seared Tuna Bowls, Sushi Bowls, or Tuna Ceviche Stuffed Fried Avocado.

From our kitchen to yours, cheers!

2 comments on “Tuna Salad with Crunchy Ramen Noodles”

  1. In a large bowl, combine the coleslaw mix, green onions and ramen noodles. When the toasted nuts have cooled, add them to the bowl. Pour in the dressing and toss vigorously and continuously for about 3-5 minutes. This helps massage the dressing into the crunchy salad to really absorb the flavors!

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