This asian tuna pasta salad is a tasty twist on the old favorite. I love how it mixes rich Japanese mayo and furikake for a wonderful crunch. It’s something you can whip up quickly, which is super helpful for busy days!
This recipe tackles bland tuna salad, offers a fresh twist on traditional macaroni salad, and provides an easy, cold dish for gatherings.
Sometimes, I find myself stuck for lunch ideas, especially when I’m trying to eat healthier. This salad helps me avoid that dull tuna feeling. It’s a quick recipe that packs in flavor, so there’s no sacrifice, and it’s always nice to have something cold and refreshing!
You can have this salad ready in just about 20 minutes, which is awesome. With only 10 minutes for prep and another 10 for cooking, it’s perfect for potlucks or quick snacks. Plus, you can throw in whatever veggies you have on hand, making it pretty versatile.
If you want to try another fresh option, check out this Refreshing Caprese Pasta Salad. It’s another great way to enjoy pasta!
Why You Will Love This Recipe
- Rich Flavor , Using Japanese mayo gives this salad a creamy and tangy taste that immediately lifts the dish from typical to something special.
- Crispy Texture , The addition of furikake adds a delightful crunch, making every bite interesting and satisfying without overwhelming the creamy base.
- Quick Prep , Ready in just 20 minutes, this salad is great for a last-minute meal or an easy breakfast prep for busy weekdays.
- Easy Storage , Just pop it in the fridge, and it stays fresh for days, making it a convenient option for meal prep or left-overs.
Ingredient Notes
- Elbow macaroni: This is your pasta base, and it holds onto all that creamy goodness. Go for a quality brand so it cooks up nicely, avoiding overcooked mush.
- Canned tuna: It adds that hearty protein punch! I’m a fan of using chunk white tuna for its rich flavor. Look for good brands to skip any fishy taste.
- Japanese mayonnaise: It’s creamier and a bit tangy, setting this salad apart! Kewpie is my go-to, but any creamy mayo can work in a pinch.
- Frozen peas: These add a pop of color and sweetness, plus they’re super easy! Just toss them in while the macaroni’s hot to thaw them quickly.
- Red bell pepper: It brings some crunch and a sweet bite! Choose one that feels heavy in your hand for extra juiciness, and dice it small for even flavor.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta clumps together after rinsing, rinse it thoroughly and gently separate any stuck pieces using your fingers.
- When a salad feels too heavy from the mayo, try reducing it and adding more vegetables for a lighter texture.
- If the furikake flavor is too strong, begin with a small amount and gradually increase to your preferred taste.
- For varying taste experiences, try using different types of furikake to keep the salad exciting and flavorful.
- When serving, enjoy the salad immediately or chill it in the fridge for a refreshing twist before enjoying.
Serving Suggestions
- Serve tuna macaroni salad with lemon wedges on the side. Pair it with Asian-inspired grilled chicken and pickled vegetables for a complete meal.
- This salad works well in other recipes, such as a pasta salad or as a picnic dish. You can enjoy it at summer parties or potlucks.
- Drizzle a light sauce over the salad for added flavor. A simple vinaigrette or citrus dressing can complement the ingredients.
Storage Guidelines
- To keep your tuna macaroni salad fresh, follow these storage tips:
- Refrigeration: Store salad in an airtight container in the fridge for up to 4 days. Make sure to seal it tightly.
- Freezing: Place salad in a freezer bag, seal, and freeze for up to 2 months. Thaw in the fridge before serving.
- Serving Fresh: After thawing, serve chilled. Stir gently to combine ingredients before serving for the best taste.
Recipe Variations
- You can use gluten-free pasta instead of elbow macaroni for a gluten-free version of the salad.
- Add 1 avocado, diced, for an extra layer of creaminess and texture.
- Either chicken or shrimp can serve as alternative proteins if you want to switch out the tuna.
- If scaling the recipe, use 2 cups of macaroni, 1 ½ cups of tuna, or increase the mayonnaise to 1 ½ cups for larger servings.
More Similar Recipes
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Furikake Kewpie Tuna Macaroni Salad
This delicious Furikake Kewpie Tuna Macaroni Salad is a quick and flavorful combination perfect for any meal.
Equipment
- Large pot
- Colander
- Mixing bowl
Ingredients
- 1 box elbow macaroni uncooked (16 oz)
- 1 cup frozen peas not thawed
- 1 cup Japanese mayonnaise
- 12 oz canned tuna drained
- 2-4 tbsp lemon juice (about one large lemon)
- 1 red bell pepper diced
- furikake of choice, to taste
Instructions
- Start by boiling a large pot of water and toss in the elbow macaroni. Cook it until it is al dente, which usually takes about 8 to 10 minutes, keeping an eye on it for that perfect bite. Do not forget to stir occasionally so it does not stick.
- Once the macaroni is nearly done, throw in the frozen peas and let them cook for the last couple of minutes. This gives them just enough time to get warm and bright in color.
- When everything is cooked, drain the macaroni and peas in a colander. Rinse them quickly under cold water to stop the cooking process and keep that lovely texture.
- In a large bowl, gently fold in the canned tuna, breaking it up a bit as you go.
- Stir in the Japanese mayonnaise and a splash of lemon juice, tasting as you go to find your desired tanginess.
- Toss in the diced red bell pepper for a pop of color and crunch.
- Sprinkle in the furikake, starting with a little and adjusting to fit your taste.
- Let the salad chill in the fridge for a bit, which allows the flavors to mingle comfortably. Once ready to serve, give it a quick stir.
Notes
Store covered in the fridge. Leftovers can be stored for up to 3 days.
If pasta clumps together after rinsing, rinse it thoroughly and gently separate any stuck pieces using your fingers.
When a salad feels too heavy from the mayo, try reducing it and adding more vegetables for a lighter texture.
If the furikake flavor is too strong, begin with a small amount and gradually increase to your preferred taste.
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