Canned Tuna Recipe: Larb Salad

What if your pantry-go-to can of tuna could transform into a vibrant, flavor-packed salad with international flair? That’s exactly the energy behind this canned tuna larb salad. Inspired by the Laotian classic “larb” (a meat salad bright with herbs, lime, and spice), this version uses canned albacore tuna, pickled red onions, jalapeño and lemongrass, plus a bold dressing of lime juice, fish sauce and coconut-aminos. The dish comes together quickly—about 15 minutes of active time—with the punchy freshness, heat and herbal brightness that make larb so memorable.

What makes this dish especially compelling is how it blends accessibility with depth. Canned tuna might seem simple, but when paired with shallots sautéed in avocado oil, aromatic lemongrass, fresh mint and cilantro, and then plated in crisp butter lettuce leaves, it becomes something unexpected and elevated. It’s also naturally aligned with clean-eating: labeled Whole30®-compliant, and by nature gluten-free, dairy-free, and paleo-friendly—assuming your fish sauce and other pack-aged items are certified.

Serve it as a refreshing lunch, a light dinner, or a make-ahead dish for gatherings. The pickled red onions can be prepared ahead, the tuna mixture reheats or chills brilliantly, and the lettuce wraps invite casual, hands-on dining. Flavors are high-impact, prep is streamlined, and the final result feels both global and grounded.

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Canned Tuna Larb Salad

Recipe Details

Yield: 4 Servings
Active Time: 15 minutes
Total Time: 1 hr

Larb Salad Ingredients

For the pickled red onions:

• 2 tablespoons salt
• 1 large red onion, thinly sliced
• 1 cup rice vinegar
• 1 tablespoon whole black peppercorns
• 1 bay leaf

For the sauce:

• 2 large limes, juiced
• 2 tablespoons fish sauce
• 2 teaspoons coconut aminos
• ½ teaspoon hot sauce

For the filling:

• 2 cans albacore tuna
• 3 tablespoons avocado oil
• 1 medium shallot, minced
• 1 jalapeño, seeds removed, diced
• 2 tablespoons thinly sliced lemongrass or 1 tablespoon lemongrass purée
• 1 lime, zested and juice
• 2 teaspoons fish sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 2 tablespoons cilantro, chopped, plus more for serving
• 2 tablespoons mint, chopped, plus more for serving
• 1 head butter lettuce, leaves removed
• 4 green onions, white and green parts, thinly sliced

How to Make Larb Salad

1. Make the pickled onions: Fill a medium saucepan with water; add 2 tablespoons salt and bring to a boil. Off heat, add onions and stir; strain onions, reserving hot water.
2. Add vinegar, peppercorns, and bay leaf to a jar. Add strained onions, then cover with reserved hot water; let sit 45 minutes. Refrigerate leftovers for up to 2 weeks.
3. Make the sauce: Whisk all sauce ingredients in a bowl.
4. Make the filling: Add tuna to a medium bowl and break it up with a fork. Add oil to a large skillet; when hot, add shallots, jalapeño, and lemongrass. Sauté until soft, about 5 minutes.
5. Add tuna, lime zest and juice, fish sauce, garlic, ginger, and salt; stir. Sauté until heated through, then add cilantro and mint; stir.
6. Assemble the wraps: Spoon tuna mixture into lettuce leaves. Garnish with scallions, plus additional mint and cilantro. Drizzle with sauce, then top with pickled onions.

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Canned Tuna Larb Salad Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/4 of recipe)
Calories	≈ 250 kcal
Protein	≈ 20 g
Carbs	≈ 8 g
Sugar	≈ 3 g
Fiber	≈ 4 g
Fat	≈ 16 g

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Canned Tuna Larb Salad Variations & Tips

• Herb swap: If you’re short on fresh mint or cilantro, use Thai basil or flat-leaf parsley for aromatic lift.
• Heat adjust: Remove seeds from the jalapeño for milder flavor, or add finely chopped fresh chili for extra heat.
• Nut-free crunch: If you’d like texture, sprinkle toasted sunflower seeds or chopped roasted peanuts (check for gluten-free certification) on top.
• Vegan twist: Swap the tuna for crumbled and sautéed firm tofu or drained white beans; use tamari instead of fish sauce for vegan-friendly version.
• Make-ahead pickled onions: The red onions’ brine can be made and refrigerated up to 2 weeks ahead—toss before serving for convenience.
• Short on lemongrass: Use finely grated lime zest + a splash of lemon juice if fresh lemongrass isn’t available.

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Best Canned Tuna Larb Salad Pairings

• Cucumber ribbons or slaw: Soft cucumber cuts through the bold flavors with cool contrast.
• Sticky rice or cauliflower rice: A side of rice absorbs the sauce and rounds out the meal while keeping things gluten-free if you choose cauliflower rice.
• Chilled white wine or sparkling water with lime: Something crisp to balance the seasoned tuna and lime-forward dressing.
• Fresh mango or green papaya salad: The tropical fruit brightness pairs beautifully with the herbal and spicy notes of larb.
• Gluten-free crispy wontons or rice crackers: Offer as a crunchy vehicle for/or alongside the lettuce wraps for added texture.

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When to Make Canned Tuna Larb Salad

• Quick weekday lunch: Make in 15 minutes and serve with minimal fuss.
• Light dinner for two: Lettuce wraps make it intimate and elegant without heavy sides.
• Potluck or buffet-style gathering: Keep tuna mixture chilled and let guests assemble their own wraps.
• Clean-eating or allergy-friendly menus: Naturally gluten-free and dairy-free—suitable for dietary-aware guests.
• Meal-prep for the week: Portion the tuna mix and pickled onions separately; assemble fresh when ready to eat.

Recipe credit: Angela Gaines