Asian Tuna and Cucumber Ribbon Salad

Tease those taste buds with the texture of crunchy carrot ribbons. Easily made with your trusty vegetable peeler, these thin wisps of carrots and cucumbers adding intrigue and color to your table.

Total Time 4 Servings


  • 2 (5 ounce) cans Genova Tuna in Olive Oil
  • 2 medium English cucumbers
  • 2 large carrots, peeled
  • 1 red bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • 2 teaspoons black or white sesame seeds


  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sea salt


  1. Drain oil into a small bowl. Add vinegar, sesame oil and salt. Whisk to combine.
  2. Using a vegetable peeler, cut cucumbers and carrots into long strips. Place in a medium bowl. Add tuna, bell pepper and green onions. Drizzle with oil mixture. Sprinkle with sesame seeds and toss to combine.
  3. Serve immediately or cover and chill for up to 4 hours.