Spring

Tuna Salad with Ginger, Scallion & Wasabi

February 28, 2012
1 Rating
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's Humble Kitchen

  • Serves 2
Ingredients
  • 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
In This Recipe
Directions
  1. Mix all the ingredients together in a small mixing bowl and serve.
  2. 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.

See what other Food52ers are saying.

  • Allison Schiltz
    Allison Schiltz
  • Shelly's Humble Kitchen
    Shelly's Humble Kitchen
  • sexyLAMBCHOPx
    sexyLAMBCHOPx

3 Reviews

Allison S. March 21, 2019
Very bland. Will increase vinegar, mayo, and wasabi next time.
 
Author Comment
Shelly's H. March 25, 2012
Thank you!
 
sexyLAMBCHOPx February 28, 2012
very nice!