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
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Ingredients
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1
can of Albacore light tuna
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1 teaspoon
grated fresh ginger
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4 sprigs
finely chopped scallion
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2 teaspoons
sesame oil
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1/4 teaspoon
rice vinegar
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1 teaspoon
mayonaise - optional
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1 tablespoon
seaweed flakes - optional
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1/4 teaspoon
wasabi paste or 1/4 teaspoon wasabi powder mixed with 1/4 teaspoon water
Directions
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Mix all the ingredients together in a small mixing bowl and serve.
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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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