This refreshing Thai Tuna Salad with Green Beans (Yum Tuna) is a vibrant dish full of crunchy vegetables and fresh herbs. This simple salad is delightful Thai-inspired flavors using canned tuna, making it a perfect addition to your repertoire of cold salads. It's a quick and easy recipe you can whip up in 10 minutes!
Use Thai crispy fried shallots or fried garlic with oil for the perfect pairing to garnish this Thai tuna salad. Both add incredible textures, aromas, and flavors to this salad.
With this delightful combination of canned tuna, crisp green beans, and the invigorating freshness of mint, each bite brings joy to your palate.
Plus, the absence of mayo makes it a healthy salad option that won't compromise flavor.
Get ready to savor the goodness of this healthy and light Thai salad that will leave you yearning for more!
Jump to:
- Why You'll Love This Recipe
- What is Thai Tuna Salad with Green Beans and Fresh Mint
- Ingredients for Thai green bean salad recipe
- Suggested vegetables to use for Thai Yum Tuna salad
- How to Make Thai Tuna Salad with Green Beans and Fresh Mint
- Garnishing Options
- Helpful Kitchen Notes and Tips:
- Helpful Kitchen Tools for This Recipe
- What to Serve with Thai Tuna Salad with Green Beans and Fresh Mint
- Variations
- Substitutes
- Storage
- Frequently Asked Questions
- More Thai recipes you'll love
- Thai Tuna Salad with Green Beans (Yum Tuna)
Why You'll Love This Recipe
- It's an easy meal to put together! Perfect for a quick lunch and light dinner.
- A healthy meal is an excellent addition to your healthy and fast salad list.
- You can grab all the ingredients in one place! No need to visit your Asian market for this recipe.
- Full of flavors! This Thai Tuna Salad is a testament to the marriage of delectable tastes and textures.
- Another great way to add more veggies is to serve this Thai tuna salad on a bed of lettuce. Veggies on veggies on veggies!
What is Thai Tuna Salad with Green Beans and Fresh Mint
Thai Tuna Salad with Green Beans and Fresh Mint is a delightful cold salad inspired by Thai cuisine. Canned tuna takes center stage, accompanied by crunchy green beans, bell peppers, sweet onions, and the aromatic touch of fresh mint, cilantro, and green onions. The absence of mayo in this recipe sets it apart from the traditional Nicoise salad, giving it a distinctive Thai twist.
Ingredients for Thai green bean salad recipe
The best part about this recipe? All the main ingredients can be found at your local grocery stores. The fish sauce brand may vary depending on where you are located. Use any brand and adjust as needed at the end.
- Canned tuna. Opt for high-quality canned tuna for a delicious and convenient protein source.
- Fresh green beans. Crisp and vibrant green beans add a delightful crunch to the salad.
- Sweet yellow onion. Thinly sliced red onion brings a mild oniony kick to the dish.
- Tomatoes. These bursts of color and tangy sweetness elevate the salad's visual appeal. Use Roma or cherry tomatoes. They add the perfect amount of tanginess and juiciness to the salad.
- Bell peppers. Adds a colorful delight and crunchy texture to the salad.
- Green onion. Sliced green onions lend a subtle onion flavor and a pop of color.
- Fresh mint leaves. The aromatic and refreshing mint leaves infuse the salad with an invigorating flavor.
- Cilantro. Adds a delightful flavor and fresh and aromatic touch to the cold salad.
- Fresh lime juice. Zesty fresh lime juice adds a citrusy brightness to the salad. Use fresh lemon juice and rice or apple cider vinegar as substitutes.
- Fish sauce. I used Red Boat for this recipe. Three Crab brand is fantastic. The Squid brand is a bit too salty.
- Red peppers. Thinly sliced red peppers provide a touch of sweetness and crunch. Optional.
Suggested vegetables to use for Thai Yum Tuna salad
Sugar peas, cucumber slices, shredded carrots, finely slice cabbage, purple onion, french beans, thinly sliced celery, fresh parsley leaves, artichoke hearts, hearts of palm, fresh ground pepper, onions, shallot, fresh basil leaves, and some minced garlic cloves. If possible, combine crunchy vegetable ingredients and cut them into small pieces to allow the balance of flavors and texture to meld together in each bite.
How to Make Thai Tuna Salad with Green Beans and Fresh Mint
Step 1. Open the can of tuna, drain the liquid but save a tiny it for a touch-up in the salad at the end. Try to keep the large chunks of tuna intact if possible.
Step 2. Chop the veggies into small pieces, and add them all to a medium bowl.
Step 3. Add fish sauce, fresh lime juice. Go easy on the fish sauce and lime juice, as you can add more—the option to add chili flakes or ground pepper here. Omit if you don't want spicy.
Step 4. Gently stir the salad together with a spatula. Take a test bite, and adjust with more fish sauce, lime juice, chili peppers, and herbs. Adjust until your taste bud is happy!
Garnishing Options
- Sprinkle a generous amount of crispy fried shallot or garlic with your Yum tuna salad. They are amazing in this recipe!
- Add thinly sliced hot or sweet bell peppers to add a pop of color.
- Add a touch of toasted rice powder, Khao Khua, if you have any!
Helpful Kitchen Notes and Tips:
- Opt for canned tuna in water for a healthier option. But tuna in oil is fine if that's what you have.
- If you have added too much salt, sprinkle ½ teaspoon or more to the salad to help take the edge off the saltiness.
- Add one tablespoon of tuna liquid to tame the tanginess if your salad is too sour. Add a touch of sugar to see if it will help with the balance.
- Feel free to adjust the amount of fresh mint leaves and cilantro according to your preference for the aromatic flavor.
- Chop the vegetables into small pieces, as you don't want one ingredient to overpower the other fresh and delicate herbs or veggies.
Helpful Kitchen Tools for This Recipe
- A medium to large mixing bowl for mixing ingredients together.
- A large serving bowl for tossing the salad ingredients.
- A sharp knife for slicing the vegetables and herbs.
What to Serve with Thai Tuna Salad with Green Beans and Fresh Mint
This light and refreshing Thai Tuna Salad can be a satisfying main meal. For a heartier option, serve it with sticky rice or jasmine rice. Fresh lime wedges can also be served for an added citrusy burst.
Variations
- Tuna steak: Fresh tuna steak, seared to perfection, brings a succulent and premium taste.
- Canned Sardine. Use sardines instead of canned tuna.
Experiment with delightful variations to cater to your taste preferences
- Mediterranean Twist: Infuse the salad with Mediterranean flavors by adding Kalamata olives, feta cheese, and a sprinkle of oregano.
- Avocado Creaminess: Add diced avocado to the salad for a creamy twist, providing a luscious texture and subtle richness.
Substitutes
- For a vegan version, replace the tuna with chickpeas or crispy tofu and fish sauce with vegan fish sauce.
Storage
This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to two days.
Frequently Asked Questions
Yes, fresh tuna can be used, but adjust the cooking time based on your desired doneness.
While it's best to assemble the salad just before serving to retain freshness, you can cut the fresh veggies in advance, separate the sauces and tuna until ready to serve then combine them before serving.
Absolutely! Prep the ingredients and dressing beforehand, and combine them before serving for a delightful and effortless crowd-pleaser.
Certainly! Feel free to experiment with other beans, such as French slender green beans, Asian yard-long green beans, purple beans, snake or white beans, or add variety.
More Thai recipes you'll love
Check out these delicious recipes that will make your taste buds happy. These healthy recipes are my go-to dishes when I want to be healthier after a season of indulging.
- Yum Woon sen with shrimp
- Thai morning glory stir fry.
- Thai vegetable stir fry
- Glass noodles with ground chicken
- Laab chicken
- Thai green beans salad
- Lao cucumber sala
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Thai Tuna Salad with Green Beans (Yum Tuna)
Ingredients
- 12 ounces canned tuna Tuna in water, tuna in oil is ok too
- ½ cup fresh green beans Chopped small
- ½ cup fresh tomatoes Chopped small. Roma or cherry tomatoes
- ⅓ cup bell pepper Chopped small
- ¼ cup sweet onion Chopped small
- ⅓ cup fresh mint leaves. Add more for garnish as needed roughly chopped
- ⅓ cup fresh cilantro. Add more for garnish as needed Chopped small
- 2 tablespoon small stems of green onions Chopped small
- 2-2 ½ tablespoons fish sauce. Go easy at first and adjust as needed
- ¼ cup lime juice 1 whole medium lime. Add more as needed
- 1 tablespoon Fresh chilis or dried chili flakes. As needed Chopped into small pieces
- 1 tablespoon Ground white or black pepper. As needed
Instructions
- Open the can of tuna, drain the liquid but save a tiny it for a touch-up in the salad at the end. Try to keep the large chunks of tuna intact if possible.
- Chop the veggies into small pieces, and add them all to a medium bowl.
- Add fish sauce, fresh lime juice. Go easy on the fish sauce and lime juice, as you can add more—the option to add chili flakes or ground pepper here. Omit if you don't want spicy.
- Gently stir the salad together with a spatula. Take a test bite, and adjust with more fish sauce, lime juice, chili peppers, and herbs. Adjust until your taste bud is happy!
Notes
- Opt for canned tuna in water for a healthier option. But tuna in oil is fine if that's what you have.
- If you have added too much salt, sprinkle ½ teaspoon or more to the salad to help take the edge off the saltiness.
- Add one tablespoon of tuna liquid to tame the tanginess if your salad is too sour. Add a touch of sugar to see if it will help with the balance.
- Feel free to adjust the amount of fresh mint leaves and cilantro according to your preference for the aromatic flavor.
- Chop the vegetables into small pieces, as you don't want one ingredient to overpower the other fresh and delicate herbs or veggies.
Jill says
My first time making one of Suwanee's recipes and I couldn't be more pleased. I tried the tuna green bean salad. I doubled it and made it for dinner, and it was a hit. My meat and potatoes husband even loved it. It was fun to try something new. Easy, delicious, AND healthy.
Vanessa says
Simple, healthy and delicious! The crunchiness adds a fun texture to the salad. Super Yummy!