Abstract: Objective:To develop tuna-flavored salad paste with tuna cooking juice as raw material. Methods:The nutritional components and antioxidant properties of tuna cooking juice were analyzed and determined. Different deodorization methods were compared,and PCA and LDA were used to analyze the data measured by electronic nose to determine the deodorization process. The main factors affecting the quality and flavor of salad dressing,such as xanthan gum,salt and yeast extracts were optimized by single factor and response surface experiments with sensory scores as index. Results:The contents of amino nitrogen,soluble protein,total protein and fat in tuna cooking juice were(4.7±0.1),(41.5±0.2),(50.9±0.9)and(17.0±0.3) mg·mL^-1,respectively. When the concentration of soluble protein in tuna cooking juice was 0.28,8.30 and 1.20 mg·mL^-1,the scavenging rates of free radicals of OH,DPPH and ABTS⁺ all reached above 90%,and the scavenging rates increased with the increasing of concentration of soluble protein. Comparing through the deodorization effect,yeast extracts+enzymatic hydrolysis method was superior to single yeast extracts method. Through the flavor retention effect,yeast extracts method was superior to yeast extracts+enzymatic hydrolysis method. Yeast extracts method was chosen to deodorize tuna juice in the end. The optimum formula of tuna salad dressing was:Tuna cooking juice 80 g/100 g,xanthan gum 0.53 g/100 g,yeast extract 0.45 g/100 g,salt 1.42 g/100 g. Conclusion:Tuna cooking juice was rich in nutrients and has antioxidant effect. Tuna flavor salad dressing made by deodorizing and blending technology would not only eliminate the waste of resources,but also provide more seafood condiments for the market.