Miso Tuna Salad

Posted September 28, 2015 by Stephanie
miso tuna salad recipe - www.iamafoodblog.com

miso tuna salad recipe - www.iamafoodblog.com

The funny thing about mayo is: like many other now tasty to me foodstuffs, I used to dislike it. It probably didn’t help that the first memory I have of it is on warm bologna sandwiches where it was gloopy and just plain weird. I think the first time I started liking mayo was when it was cold and used as more of a dipping sauce as opposed to a spread. For the record, extra crispy fries dipped into garlic mayo is a resounding YES in my books.

miso tuna salad recipe - www.iamafoodblog.com

If you’re not a mayo fan, you have to try Kewpie mayo: the ubiquitous clear, red-topped squeeze bottle of mayo found in practically every Japanese household. It’s tangy from rice vinegar, slightly sweet, and extra creamy. It is absolutely delicious and found on a bunch of classic Japanese dishes like takoyaki and okonomiyaki. It works especially well as a stand in for anywhere your might use mayo, like this tuna salad.

This salad is a little umami bomb and absolutely the perfect moreish no-carb snack. To a can of drained tuna, I stirred in a little bit of kewpie mayo, white miso instead of salt, celery for crunch, and green onions for bite. Instead of bread or crackers, I scooped it onto crispy seaweed. Super oishii!

miso tuna salad recipe - www.iamafoodblog.com

Miso Tuna Salad Recipe
serves 2

  • 1 tablespoon white miso paste, or to taste*
  • 2 tablespoons kewpie mayonnaise
  • 1 can of tuna, drained
  • 2 tablespoons diced celery
  • 2 tablespoons sliced green onions
  • pepper, to taste
  • crackers, toasted bread, or seaweed, if desired

Mix together the miso and kewpie until smooth. Add the drained tuna, celery and green onions. Mix throughly and season to taste. Enjoy on it’s own or on top of crackers, toast, or seaweed.

Notes: Adjust the miso content to taste, miso pastes vary greatly in terms of saltiness. Also, feel free to add more kewpie mayo if needed.

miso tuna salad recipe - www.iamafoodblog.com
avocado pasta recipe - www.iamafoodblog.com


  1. i love the flavor of miso, and korean seaweed can make anything taste good! will have to try this on a hot, lazy day.

  2. Sasha von Oldershausen says:

    If you don’t have access to kewpie mayonnaise, would regular mayonnaise work ok here, too?

    1. Stephanie Le says:

      yes, for sure! you might want to add a touch of rice vinegar and a pinch of sugar for a bit more of a kewpie mayo taste, but it’ll taste just as good with plain mayo.

  3. Heather says:

    I’m with you – I used to be a big time mayo hater but I’m slowly coming around to it. I still don’t like super mayo heavy pasta or potato salads, but when I was in Chile (where they are mayo-obsessed) I had hot dogs slathered in it and they were actually delicious! I keep meaning to buy kewpie mayo – I pretty much love any Japanese food so I’m pretty sure I’ll be a fan!

  4. James McNulty says:

    This sounds really great. Add a little rehydrated seaweed, some cucumber for crunch, a shallot, or???
    I use Miso all the time in soups, stews, vegetables, etc. Keeps forever in fridge because it is so salty. It also comes in a lower sodium formulation which is what I use.

  5. mayo + tune = match made in heaven!!! and the addition of miso is super cool! also, those cartoons in the header are totally adorable!!!!!!!! x

  6. Mayo-lover over here! Definitely want to try this, though I’d probably end up putting it all between a couple slices of bread.

  7. Great idea adding seaweed! Thank you for the recipe :) Pinned

  8. Mani says:

    This sounds great! I’m a little obsessed with kewpie mayonnaise haha, it’s especially good with a bit of Sriracha to make chilli mayo :)

  9. cynthia says:

    omg I LOVE this!! You make miso magic, lady — still not over that miso + mustard genius in your beautiful green bean salad, and now miso + MAYO (my favorite thing ever, lololol #fattylife). This is so great.

  10. Nikki says:

    I made this for lunch twice this week! I didn’t have kewpie mayo so I used light mayo and subbed the celery for pickled jalapeños. I made a basic tuna sandwich with it and it was SO EFFING GOOD. I’ll be making this all the time now. My tuna game has been forever changed.

  11. Laurence says:

    Love it!

  12. Ro says:

    This was amazing! I hate canned tuna and am always looking for ways to make it good. This is exceptional.

    I had to make my own Kewpie Mayo from a recipe I found on serious eats and frankly had to sub a few items… I’d say straight Mayo with rice vinegar and Miso would recreate what I came up with.

    The Kewpie Mayo on its own was super unique and tasty but it didn’t stand up to the white Miso at all… Which is odd because it’s a spicier stinger flavor than American Mayo.

    Anyhow I just ate 3 cans of tuna and wanted to offer a big thanks and kudos for a great creation.

  13. Linda says:

    I made this today and used red pepper instead of celery. Delicious! Didn’t know miso would taste great with kewpie mayo! Will definitely make this again in the future :)

  14. Allyssa says:

    I don’t like Mayo either so I usually add half mayo and half mustard for tuna salad and it went really well with the miso. I didn’t have celery so I added some radish for crunch and served it with avocados. SO GOOD! Thanks for the awesome recipe. I’m a huge fan of your blog :)

  15. Ioana says:

    This sound so good. I have never used miso paste for any meals that aren’t soups. I’ll have to try it soon!

  16. David says:

    Will try this basic “sea chicken”* mix in onigirazu, asnpart of a bento box lunch.

    * Japanese call tuna salad of this type, “sea chicken.” It is a huge fave in Japan especially among the young and konbini crowd (konbini are convenience stores).
    As near as I can determine, the name stems from the American marketing of “Chicken of the Sea,” brand canned tuna!

  17. Ady says:

    5 stars
    This turned out amazing!!! i was a little suspicious about the miso at first as it could be quite salty by itself, but WOW, that was the best part! it adds so much umami to the usual basic “tuna salad sandwich”.

    I just want to say thank you x 10000 for all the recipes you’ve shared on this blog. I go through your recipe archive everyday to figure out what to make for the next meal because all the recipes are right up our alley – eg. we especially love all your Japanese, Vietnamese, and Chinese recipes!! Before i found your blog, i could barely cook… and a year later (and with covid forcing us to cook at home everyday), my husband can’t stop bragging to his friends how well i can cook now… and i feel like i owe this credit to you guys!!

    1. Stephanie says:

      this is the sweetest comment ever :) you made our day!

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