Chinese Cucumber Noodle Salad with Sesame-Crusted Tuna

Dinner, Healthy, Healthy (ish)

Chinese Cucumber Noodle Salad with Sesame Tuna

You know a few weeks ago when I was like, Everyone chill on this autumn talk. Now, I’m all about fall. I want the cool, crisp weather. I want the changing leaves and the apples. Give me all the apples! Unfortunately LA weather has not been all that cooperative. It’s been ridiculously hot.

So hot that I’ve been using that gun emoji a lot. It’s been a dark week. I’ve used this terrible weather as an excuse to break out Ali’s new spiralizer that she sent me. If you don’t know Ali, you should! She’s the queen of spiraling vegetables.

This recipe was inspired by my favorite Chinese appetizer. It’s a dish I always order when it’s hot outside. They smash cucumbers and toss them with a bit of chili flake, sesame oil, rice wine vinegar and salt. It couldn’t be simpler.

Chinese Cucumber Noodle Salad with Sesame Tuna

Chinese Cucumber Noodle Salad with Sesame Tuna

I took that idea and spiralized a cucumber, tossed them with a dressing and seared off a piece of ahi tuna. It makes that appetizer a bit more meal-like. It’s refreshing, simple, filling and really easy to throw together in like 15 minutes, which is what I need when I’m being pounded by summer’s last (hopefully) oppressive ass heatwave.

Chinese Cucumber Noodle Salad with Sesame Tuna

Cucumber Noodle Salad with Sesame-Crusted Tuna

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serving Size: 2


  • 1 large cucumber, or 2 Persian cucumbers
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 garlic clove, zested
  • Sea salt
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 4 ounces of sushi-grade tuna
  • 3 tablespoons white or black sesame seeds, or a mix of both!
  • Cilantro leaves, as garnish


  • Start by spiralizing your cucumber. Since mine was a large cucumber, I ended up cutting it in half to make it a bit easier. I spiralized the cucumber with Blade A. Really B or C would be fine, too. Set the cucumber noodles aside.
  • In a medium bowl, whisk together the rice wine vinegar, sesame oil, zested garlic clove, red pepper flakes and a 1/2 teaspoon of salt. Add the spiralized cucumber to the medium bowl and toss until thoroughly coated. Set aside.
  • To a small plate, spread out the sesame seeds and lightly mix in a few pinches of salt. Add the tuna to the plate and coat it thoroughly with sesame seeds. In a small skillet, set over medium-high heat, add a few tablespoons of olive oil. When the oil is hot, add the tuna and cook on one side for about a minute seconds; flip the tuna over and cook on the opposite side for an additional minute. Transfer to a cutting board and cut the tuna into slices.
  • To assemble, divide the noodles amongst two bowls. Top with the slices of tuna and a few leaves of cilantro.
Previous Post Next Post

You Might Also Like


  • Reply Tori September 14, 2015 at 3:51 am

    What an innovative way to serve cucumbers! This salad looks fab!

  • Reply Mary Frances September 14, 2015 at 6:54 am

    Using a gun emoji? Haha I think I’m going to have to start using that soon too. It’s getting chilly here in New York. I shall try out this noodle salad before it gets too cold here!!

    • Adrianna Adarme
      Reply Adrianna Adarme September 14, 2015 at 9:50 am

      I’m going to be in New York later this week. I can’t wait for the cooler weather.

  • Reply Gaby Dalkin September 14, 2015 at 7:36 am

    mmm noodle salad and tuna, perfect while its still so hot here!!

  • Reply Sydney | Modern Granola September 14, 2015 at 9:38 am

    I love that dish! It’s all about those cold-as-ice sesame cucumbers! With the AC on full blast, this cold salad sounds just perfect!
    xx Sydney

  • Reply Kari September 14, 2015 at 11:01 am

    Where do you get your tuna! It looks delicious!

    • Adrianna Adarme
      Reply Adrianna Adarme September 14, 2015 at 11:03 am

      I got this piece from Whole Foods. It was about $7 for 4 ounces, which I think is pretty good! I’ll be honest and tell you it wasn’t the most flawless piece of fish though.

  • Reply Laura September 14, 2015 at 1:23 pm

    This looks so fresh and light!


  • Reply Krystal // The Krystal Diaries September 14, 2015 at 5:53 pm

    This looks so good!

  • Reply Chris September 17, 2015 at 7:00 pm

    Looks so refreshing! But…what is zested garlic? Never heard of it.

    • Adrianna Adarme
      Reply Adrianna Adarme September 18, 2015 at 5:35 pm

      I used a microplane to zest the garlic. It’s WAY easier than mincing it.

    Leave a Reply to Gaby Dalkin Cancel Reply