15-Minute Spicy Tuna and Cucumber Salad
A fresh, protein-rich salad featuring cubed raw tuna marinated in soy sauce, lime juice, and ginger, paired with crisp julienned cucumbers dressed in rice vinegar and red pepper flakes. The dish is finished with creamy avocado and a spicy sriracha mayo dressing, creating a satisfying balance of textures and bold Asian-inspired flavors. Perfect as a light lunch or appetizer, this salad offers the taste experience of sushi in an easy-to-make format that requires no special equipment or rolling skills.
Ingredients
- 6 ounce tuna, raw
- 1 ½ teaspoon soy sauce
- 1 teaspoon lime juice, fresh
- ¼ teaspoon ginger
- ½ teaspoon sesame seeds, whole pieces
- 3 ounce cucumber
- 1 teaspoon rice vinegar
- ¼ teaspoon crushed red pepper, Simply Organic brand
- 1 tablespoon mayonnaise
- ½ teaspoon hot chili sauce, sriracha
- ¼ teaspoon garlic
- 2 ounce avocado, black skin California type
Instructions
- 1
Chop tuna into small cubes maximum 1-inch in size
- 2
Combine tuna with soy sauce, lime juice, ginger, and sesame seeds in a bowl
- 3
Refrigerate tuna mixture to marinate for at least 1 hour or longer
- 4
Slice cucumbers julienne into medium-long, thin strips
- 5
Combine cucumber strips with rice vinegar and red pepper flakes in a separate bowl
- 6
Refrigerate cucumber mixture to marinate alongside the tuna
- 7
Whisk together mayonnaise, sriracha, and garlic to make spicy mayo dressing
- 8
Mix the marinated tuna and cucumber together
- 9
Chop avocado and gently fold with the spicy mayo into the tuna salad
- 10
Serve immediately with preferred garnishes
Tips
Use sushi-grade tuna for the best flavor and food safety when serving raw fish.
Julienne cucumbers with a mandoline or sharp knife for consistently thin, crisp strips that absorb the vinegar marinade well.
Don't add the avocado until just before serving to prevent it from browning and becoming mushy.
Good to Know
Consume immediately after preparation due to raw fish. Do not store leftovers.
Tuna and cucumber can be marinated separately up to 4 hours ahead. Combine with avocado and dressing just before serving.
Serve immediately at room temperature or slightly chilled. Garnish with nori seaweed sheets or additional sesame seeds.
Common Mistakes
Don't skip the marinating time or the flavors won't develop properly
Avoid over-mixing the avocado to prevent it from becoming mushy
Use only sushi-grade fish to avoid foodborne illness when consuming raw
Substitutions
Gluten-Free Swaps
General Alternatives
Indonesian chili paste provides similar heat with different flavor notes
Full guide →FAQ
Can I use cooked tuna instead of raw?
Yes, you can substitute seared or cooked tuna, though the texture will be firmer and the flavor profile will change from the traditional raw preparation.
How long can I marinate the tuna?
Marinate tuna for 1-4 hours maximum. Longer marinating times can cause the acid from lime juice to start 'cooking' the fish, changing its texture.
What if I can't find sushi-grade tuna?
Look for tuna labeled as sashimi-grade at specialty fish markets, or substitute with previously frozen tuna that has been properly thawed under refrigeration.