Tuna and Cabbage Salad in a wood bowl topped with a runny soft boiled egg

Tuna and Cabbage Salad

I came across Tuna and Cabbage Salad, a culinary gem, in the gourmet food section of Takashimaya department store in Nagoya, Japan. The harmonious blend of flavors and textures will transport you to a world of culinary delight.

Living in Japan has been an incredible culinary journey that has inspired me to explore new flavors and create unique recipes. One such delightful creation is the Tuna and Cabbage Salad, which I discovered during a visit to Takashimaya department store in Nagoya. In Japan, department stores often have gourmet food sections in their basements, also known as Depachika, offering a treasure trove of culinary delights.

As I wandered through the bustling store, I couldn’t help but be drawn to the enticing aromas wafting from the gourmet food section. Curiosity led me to a display showcasing a variety of fresh and tantalizing dishes. Among them, the Tuna and Cabbage Salad caught my eye. Its vibrant colors and carefully arranged ingredients hinted at a delicious experience waiting to be savored.

The combination of tuna and cabbage in this salad is a surprising and delicious treat. The freshness of finely shredded green cabbage pairs perfectly with the savory goodness of tuna. A mixture of lemon juice, Japanese mayonnaise, and spicy mustard adds a tangy and creamy element to the salad. Sautéed onions in olive oil lend a touch of sweetness and depth of flavor. The harmony of these ingredients creates a salad that is both refreshing and satisfying.

To prepare the salad, sauté the onions until they become soft and translucent. Add the cabbage and cook until it becomes hot and tender. In a separate bowl, mix the finely chopped tuna with lemon juice, Japanese mayonnaise, and spicy mustard. Combine the sautéed cabbage and onions with the tuna mixture, ensuring everything is well blended. Refrigerate the salad for a few hours to allow the flavors to meld together.

When it’s time to serve, consider adding a Japanese soft-boiled egg on top for an extra touch of richness. Season the salad with a sprinkle of salt, black pepper, or white pepper to taste. The result is a visually appealing and flavor-packed salad that will leave your taste buds satisfied.

The Tuna and Cabbage Salad is a testament to the wonders of Japanese cuisine and the culinary experiences that can be found in unexpected places. Whether discovered in a small food stall or at an upscale department store, the joy of exploring new flavors and creating unique dishes is universal. This salad brings together unexpected ingredients and flavors to create a harmonious and delightful experience.

So, why not embark on your own culinary adventure and try the Tuna and Cabbage Salad? Let the flavors transport you to the gourmet food section of a Japanese department store, where every bite is a celebration of taste and discovery. Enjoy this delightful creation and savor the magic that comes from combining simple ingredients in unexpected ways.

Tuna and Cabbage Salad

Tuna and Cabbage Salad is a delightful and refreshing recipe that brings together the delicate flavors of fresh tuna, crisp cabbage, and fragrant herbs. The combination of tender tuna slices, crunchy cabbage, and a zesty vinaigrette creates a harmonious balance of textures and tastes. This salad is not only visually appealing but also packed with nutritious ingredients, making it a perfect choice for a light and healthy meal. Whether enjoyed as a main course or a side dish, this recipe is sure to satisfy your taste buds and leave you craving for more.

4 hours Serves 8
PREP 4 hours
YIELD Serves 8
Tuna and Cabbage Salad in a wood bowl topped with a runny soft boiled egg


  • 1/2 small green cabbage, finely shredded
  • 1 7oz can chunk light tuna fish packed in water, drained
  • 1 TBSP lemon juice
  • 1/2 cup Japanese Mayonnaise
  • 1/2 Red Onion, finely chopped
  • 1/2 tsp Spicy Mustard
  • 1 TBSP Olive Oil
  • Japanese Soft Boiled Eggs (Optional)

Tuna and Cabbage Salad ingredient board


  • Mix the tuna, lemon juice, mayonnaise and mustard in a bowl.  Ensure the tuna is chopped finely with a fork.  Set aside.

Tuna salad mix

  • Sauté the onions in the olive oil in a large skillet or wok.  Sauté over medium high heat for 5 minutes until the onion is soft and translucent.

Sautéed red onion in a skillet

  • Stir in the cabbage.  Stir for 2-3 minutes until the cabbage is hot.  Add 1/2 cup of water to the pot, cover, and steam for 5 minutes.

Sautéed cabbage and red onion in a skillet

  • Remove from heat.  Stir in the tuna mix.  Mix until completely combined.

Tuna mix in cabbage

  • Transfer to a bowl.  Refrigerate for four hours until cooled.

Tuna and Cabbage Salad still warm

  • Serve.  Top with a Japanese soft boiled egg if desired.  Salt, black and/or white pepper to taste.

Tuna and cabbage salad Served in a bowl with an uncracked egg behind it in another bowl.


  • Fresh and flavorful: This Tuna and Cabbage Salad recipe combines the freshness of crisp cabbage with the savory taste of tuna.
  • Nutritious and satisfying: Packed with protein, vitamins, and fiber, this salad is a healthy and filling option for a light meal.
  • Easy to make: With simple ingredients and straightforward instructions, this recipe is perfect for both beginner and experienced cooks.
  • Versatile and customizable: Feel free to add your favorite veggies, herbs, or dressings to personalize this salad to your taste.


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