Description
Cool, creamy, and fiery, this plant-based spicy tuna cucumber salad combines protein-rich vegan tuna with crisp cucumber ribbons tossed in spicy mayo and sesame goodness. It’s quick, refreshing, and endlessly adaptable.
Ingredients
1 can vegan tuna (or mashed chickpeas with kelp flakes)
1 large English cucumber, thinly sliced or ribboned
1½ tbsp spicy vegan mayo (mix sriracha + vegan mayo)
1 tsp toasted sesame oil
1 tbsp rice vinegar
1 tsp soy sauce or tamari
1 tsp grated fresh ginger (optional)
Optional garnishes: crushed nori, toasted sesame seeds
Instructions
1. Thinly slice or ribbon your cucumber. Pat it dry if needed.
2. In a mixing bowl, combine plant-based tuna, spicy vegan mayo, rice vinegar, soy sauce, and sesame oil.
3. Add cucumbers to the bowl and gently fold into the mixture.
4. Stir in grated ginger for extra zing.
5. Top with sesame seeds or crushed nori if desired.
6. Serve chilled or right away for maximum flavor.
Notes
You can substitute the vegan tuna with mashed chickpeas and kelp flakes for a sustainable, protein-packed option.
For more texture and bite, try adding edamame, shredded carrots, or red cabbage.
Adjust spice using more sriracha or chili oil, or mellow it with tahini and lemon.
Keeps well in the fridge for 24 hours and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: spicy tuna cucumber salad, vegan tuna salad, spicy cucumber salad, meal prep salad, gluten-free