Thai Tuna Salad Bowl with Sweet Pickles and Lime-Chili Dressing

David Schmit

If you think tuna salad always involves mayonnaise, prepare to have your mind blown! Canned tuna, or salmon if you prefer, is the perfect match for a light, bright lime and chili dressing. Tangy, meaty, chewy, and spiked with crunchy sweet pickles, this will wake up your palate and fuel you through a productive afternoon. This is a good lunchbox bowl—just toss it when you’re ready.


  • 1/4 cup fresh lime juice
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 medium red jalapeño, seeded and chopped
  • 4 (5-ounce) cans tuna in oil (save the juices)
  • 2 medium scallions, chopped and divided
  • 4 cups cooked brown rice
  • 2 cups finely shredded cabbage
  • 12 small sweet pickles
  • 1/4 cup cilantro leaves, torn


First, make the dressing. In a cup, stir the lime juice, sugar, soy sauce, and red jalapeño. Reserve 2 tablespoons of the tuna liquid and drain the tuna. Incorporate the liquid into the dressing and stir.

Put the tuna in a medium bowl and break it up, if needed, and drizzle with 1/4 cup of the dressing. Add half the scallions, and toss to mix.

In each bowl, place 1/4 of the rice, drizzle with remaining dressing, and arrange the prepared tuna, cabbage, and sweet pickles on top. Garnish with the remaining scallions and cilantro leaves. Serve.

Serves 4
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