Tuna Salad with Ginger, Scallion & Wasabi

By shelly cook • February 28, 2012 • 2 Comments

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Tuna Salad with Ginger, Scallion & Wasabi — 1 of 2 Photo by shelly cook

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Author Notes: This is a simple yet full of flavor, tuna salad that I make when my fridge is empty and there's not much to cook with. Inspired by one of my favorites cuisines, asian cuisine. The wasabi gives it a great twist and a spicy hint. It's great as is with some toasted bread or served on a romaine salad with thinly sliced red onion. - shelly cook

Serves 2

1 can of Albacore light tuna
1 teaspoon grated fresh ginger
4 sprigs finely chopped scallion
2 teaspoons sesame oil
1/4 teaspoon rice vinegar
1 teaspoon mayonaise - optional
1 tablespoon seaweed flakes - optional
1/4 teaspoon wasabi paste or 1/4 teaspoon wasabi powder mixed with 1/4 teaspoon water

Mix all the ingredients together in a small mixing bowl and serve.
Tip: I didn't have seaweed flakes but I did have seaweed sheets (for rolls), so I cut the seaweed into pieces and put them in the food processor and processed them into flakes.