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Thai Tuna Noodle Salad

This refreshing Thai Tuna Noodle Salad comes to us from MasterChef Canada contestant, John Leung!

Back in March, John Leung hosted a fun cook along for our Culinary Club members and taught us how to make a delicious Singapore Satay Party. Now he's back with this super easy to make Thai Tuna Noodle Salad! A perfect, refreshing summer lunch.

Cook along with John Leung live on Twitch and learn from the master!

Salad Ingredients

  • 1 Bessie Box ahi tuna, thinly sliced on a bias
  • 1 field cucumber, thinly sliced or noodled thru a spiralizer
  • 1 pack cherry tomatoes, sliced in half
  • 12 sprigs cilantro
  • 1 cup mixed greens of your choice (optional)

    Dressing Ingredients

    • Juice of 1-2 limes
    • 1/2 cup fish sauce
    • 2 tsp sugar
    • 1 tsp chopped cilantro
    • 1 Thai chili, chopped
    • 1 clove garlic, finely minced


      1. Receive your Bessie Box and defrost your ahi tuna in the fridge overnight.
      2. Mix all ingredients for the dressing in a small bowl until the sugar is fully dissolved.
      3. Prepare the cucumber “noodles” with a 1/2 tsp each of salt and sugar. Let it sit for 10 minutes to allow for slight wilting. For a little tang, you can toss in 1 tbsp rice vinegar.
      4. Drain your noodles of any excess water that has come out of the cucumber.
      5. Dress noodles and tomatoes with 2-3 tbsp of dressing.
      6. Plate, put on tuna slices, garnish with cilantro and mixed greens.
      7. Spoon on some solids from the dressing onto tuna.
      8. Drizzle a little more dressing onto the dish, and serve


        Want to try this recipe yourself? Grab your ahi tuna here!