Let’s make a QUICK and nutrient-dense lunch made from nourishing ingredients and packed full of protein. This Sushi Tuna Salad is a simple & high-protein lunch wonder that is reminiscent of your favorite Cali roll and made with all those nostalgic ingredients. It’s the perfect way to kick off your wellness journey with some high protein meal prep this January.
the inspiration:
The Sushi Tuna Salad was inspired by one I made often when I was postpartum with my son. I would use either canned tuna or leftover wild-caught salmon and mix it together with all the yummy sushi roll fillings like creamy avocado, fresh herbs, cucumber and nuts. It comes together with a dairy-free or normal softened cream cheese and some seasonings. It’s just perfect served with macadamias, nori, seasonal fruit and crackers.
I had a paid partnership planned with hungryroot and thought this would be the perfect salad to write a recipe for. they have so many of my favorite brands as well as organic clean ingredient snacks, grass-fed meats, wild seafood and more. Use my code callie40 (affiliated link) for 40% off if you would like to try for yourself!
sushi tuna salad ingredients:
- wild-caught canned tuna: this is the brand I used.
- sriracha: adds a nice kick. this is my favorite brand with clean ingredients.
- fresh lime: freshly-squeezed lime juice and freshly-grated zest are essential.
- cucumber: adds lovely clean & crisp texture to the salad.
- red onion: minced red onion adds a craveable sharpness and “edge,” to the salad.
- avocado: choose a ripe but not too ripe avocado so it holds it’s shape when mixing.
- fresh herbs: fresh chives add freshness and a brightness to the dish that pairs ideally with the salmon.
- nori sheets: these convenient dried seaweed sheets give the sushi tuna salad that quintessential sushi roll flavor.
how to serve:
this sushi Tuna Salad can be served a few different ways either for entertaining, a simple dinner or meal prep:
- baby shower: serve tuna salad alongside fresh fruit salad and pasta salad.
- meal prep: prep tuna salad in a pyrex to add to bowls, wraps, stuffed avocados or sandwiches for the week.
- picnic lunch: stuff tuna salad in pita halves alongside my roasted eggplant & beet protein dip with fresh crudités.
- simple lunch: serve tuna salad scooped alongside crackers with fresh sliced avocado.
- double protein: serve tuna salad alongside two hard-cooked eggs with extra sriracha and macadamia nuts.
Sushi Tuna Salad
Ingredients
- three 5oz cans of wild-caught canned tuna
- ½ cup cream cheese room temperature (I used DF)
- ½ teaspoon sriracha
- juice/zest of 1 lime
- 2 Tablespoons fresh chives minced
- ½ cup english cucumber diced small
- ½ cup just-ripe avocado diced small
- ¼ cup red onion minced
- ½ teaspoon mineral salt
- ¼ cup nori sheets diced
- Coconut aminos for serving (optional)
- Macadamia nuts, nori, grain-free crackers & fruit, to serve
Instructions
- Drain tuna well and add to a large bowl, breaking up uniformly with a fork.
- Add softened cream cheese, sriracha and lime juice/zest to the bowl.
- Mix together well with a spatula then fold in remaining ingredients. Chill for at least 30 minutes.
- Serve with nori sheets, macadamia nuts, grain-free crackers & fruit.
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