Tuna Salad with Ginger, Scallion & Wasabi

By Shelly's Humble Kitchen
February 28, 2012
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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's Humble Kitchen

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
  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.

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