20-Minute Fresh Ginger Lime Tuna Salad

Prep: 20 min4 servingsmediumAsian Fusion
Fresh Ginger Lime Tuna Salad with Homemade Mayo

A refreshing twist on classic tuna salad featuring homemade ginger-lime mayonnaise that simple canned tuna into something special. The aromatic blend of fresh ginger, lime zest, and toasted sesame oil creates an Asian-inspired flavor profile, while crisp cucumber, scallions, and red bell pepper add satisfying crunch and color. Perfect for light lunches, sandwich fillings, or served over greens for a quick dinner. The homemade mayo makes all the difference, providing a creamy base that perfectly complements the bright, zesty flavors.

Gluten-FreeDairy-FreeNut-FreeKeto

Ingredients

4 servings
  • 1 large egg yolk, room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 1 teaspoon cold water
  • ¾ cup canola oil
    olive oil1:14

    Standard substitution though flavor will be more pronounced

    Full guide →
  • 1 teaspoon fresh ginger, grated
    ground ginger1:33

    Use 1/3 teaspoon ground ginger instead

    Full guide →
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon lime zest, freshly grated
  • 12 ounces albacore tuna, packed in water, drained
  • salt(optional)
  • freshly ground black pepper(optional)
  • ¾ cup English cucumber, diced
  • ½ cup scallions, thinly sliced
  • ½ cup red bell pepper, finely chopped
  • ½ tablespoon lime juice

Instructions

  1. 1

    Whisk together egg yolk, lemon juice, mustard, salt, and water in a medium bowl until frothy

  2. 2

    Slowly drizzle about 1/4 cup oil into egg mixture while whisking constantly until mayonnaise thickens and oil incorporates

  3. 3

    Add remaining oil in steady thin stream while whisking until mayonnaise emulsifies

  4. 4

    Fold in ginger, sesame oil, and lime zest

  5. 5

    Combine tuna with 4 tablespoons prepared mayonnaise in large mixing bowl

  6. 6

    Season tuna mixture with salt and black pepper to taste

  7. 7

    Fold in cucumber, scallions, bell pepper, and lime juice

  8. 8

    Refrigerate until ready to serve

Tips

Tip 1

Make sure egg yolk is at room temperature for easier emulsification when making the mayonnaise.

Tip 2

Add oil very slowly at first to prevent the mayonnaise from breaking - patience is key for smooth results.

Tip 3

Store leftover ginger-lime mayo in the refrigerator for up to one week for other uses.

Good to Know

Storage

Refrigerate covered for up to 3 days. Best eaten within 24 hours for optimal freshness.

Make Ahead

Can be made up to 1 day ahead. Store covered in refrigerator and add vegetables just before serving to maintain crunch.

Serve With

Serve chilled over greens, in sandwiches, with crackers, or stuffed in avocado halves.

See pairing guide →

Common Mistakes

Watch

Add oil too quickly to avoid mayonnaise breaking and becoming grainy

Watch

Use room temperature egg yolk to ensure proper emulsification

Substitutions

canola oil→
olive oil1:14

Standard substitution though flavor will be more pronounced

Full guide →
fresh ginger→
ground ginger1:33

Use 1/3 teaspoon ground ginger instead

Full guide →
homemade mayo→
store-bought mayo1:13

Mix ginger, sesame oil, and lime zest into 4 tablespoons mayo

Find more substitutions →

FAQ

Can I use store-bought mayonnaise instead?

Yes, use 4 tablespoons store-bought mayo and mix in the ginger, sesame oil, and lime zest for similar flavor.

How long will this tuna salad keep?

Store covered in refrigerator for up to 3 days, though it's best eaten within 24 hours for optimal texture.

What if my mayonnaise breaks while making it?

Start over with a fresh egg yolk and slowly whisk the broken mayo back in, or use an immersion blender to re-emulsify.