Canned Tuna and Napa Cabbage Salad
Tasty, healthy, quick, and pretty - perfect for everyday meals and celebrations. Canned tuna and napa cabbage salad is very easy to make, can be a complete lunch or dinner, and even breakfast for the whole family. A versatile wholesome dish: vitamin-rich, very filling, and bright. Worth trying!
Updated : 06 January, 2026
Easy
About 20 min.
Ingredients
100 grams
Chinese cabbage
1
Tomato
1
Cucumber
5 tablespoon
Canned beans
1
Shallots
80 grams
Canned tuna
2
Eggs
1
Bell pepper
to taste
Greens
to taste
Salt
5 tablespoon
Vegetable oil
to taste
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a canned tuna and napa cabbage salad? Wash all vegetables and peel the onion. Shred the napa cabbage into thin, not-too-large strips and place in a salad bowl. It’s best to use a small young head so the cabbage is as crunchy as possible.
Step 2
Cut the tomato into small wedges. You can use cherry tomatoes: cut some in half and leave some whole. Slice the cucumber as you like - into rounds or thin sticks. Add everything to the cabbage.
Step 3
Slice the bell pepper and shallot into thin strips (“feathers”) and add to the bowl with the cabbage and vegetables. Instead of shallot, you can use white salad onion or a bunch of green onions.
Step 4
Drain the liquid from the beans. Flake the tuna with a fork or spoon into small pieces. Add both as the next layer in the salad. You can increase the amount of beans to taste.
Step 5
Sprinkle the salad with finely chopped herbs. Parsley, dill, or basil work well. Season with salt, add allspice, and drizzle with oil.
Step 6
Cut the egg in half, then slice each half thinly. For decoration, you can use quail eggs. Arrange the slices on top like flowers or as you like.
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