Tuna Noodle Salad

This tuna noodle salad has been my go-to work from home lunch for the past week. It’s incredibly delicious, super easy, and exceptionally quick.

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The cucumber gives it a lovely freshness, while the fried shallots add a great crunchiness. Plus, using already flavoured tuna means you don’t need to put in extra working whipping up a dressing.

I do just want to reiterate, this is lunch is perfect for working from home. I say this because you don’t want to be that person. You know the one. The person who heats up fish in the communal kitchen of the open-plan office, thereby filling the entire space with fish-stank that lasts for hours. Don’t be that person.

Tuna Noodle Salad

Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course Main Course, Salad
Servings 1


  • 150 grams Cucumber
  • 1 Spring Onion
  • 90 grams Noodles
  • 95 gram Can of Flavoured Tuna
  • 1 tbsp Fried Shallots

Optional Garnish

  • Lightly Dried or Fresh Coriander
  • Sesame seeds


  • Cook your noodles according to the packet instructions.
  • While your noodles are cooking, slice your cucumber into rounds and chop your spring onion.
  • Open your can of tuna and drain it slightly if you think it might be a bit oily.
  • Once your noodles are cooked and drained, pop them back into the pot and chuck your can of tuna in, giving it a good toss to disperse the tuna and coat the noodles. This will also warm the tuna through.
  • Arrange the cucumber on a plate, and add your noodley tuna mix.
  • Garnish with fresh spring onion, fried shallots, lightly dried coriander and sesame seeds.


I like to use the Hakubaku brand of noodles. Their soba ones are my favourite for this recipe.
I also use John West tuna – I’ve done this with both the Indonesian Sambal Chilli and Sriracha flavours. However, I think any of their Asian flavoured tuna would be delish. 
Keyword Noodle, Salad, Tuna, WFH

Bon appetit!

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