One of favorite lunches is a Tuna Salad sandwich and Tuna Salad has the added bonus of being super easy (and cheap!) to make. But lets face it, Tuna Salad at home can be a little bland so I sought to put a new spin on an old favorite. An Asian spin to be exact, and here’s what I came up with!
Asian Tuna Salad
The great thing about this recipe is you can keep it simple or get a little more daring depending on what you have in your cupboards and how adventurous of an eater you are. Leave out the cumin and the cilantro to make it more traditional or add a few hot chili peppers and soy sauce to liven things up. This tuna salad is great on a sandwich, over a bed of spinach, atop a cracker or as a dip for celery and cucumbers.
Prep Time: 15 minutes
2 (6 oz) cans of Tuna (in water)
2 Tbsp Mayonnaise
1-2 stalks chopped Celery
1 medium Carrot (shredded)
1/4-1/2 chopped Onion (red or white)
1 clove Garlic
1/4 tsp Lemon Juice
1 tsp Sesame Oil
1/4 tsp Ground Ginger
1/4 tsp Cumin (optional)
1 Tbsp chopped fresh Cilantro (optional)
1/4 cup Sliced Almonds (optional)
Salt & Pepper
Drain two 6 oz cans of tuna and add them to a large bowl. Use a fork to gently break up the tuna (leaving larger chunks of tuna tastes great with this recipe) then add two tablespoons of mayonnaise. Be conservative with the mayo, I used two heaping tablespoons but honestly with all the other things that are in this I think you’ll taste them all much more the less mayo you use, you only need enough to bind the ingredients together for a sandwich or salad, if you’re making this as a dip however, you’ll need the extra mayo.
Next add 1 shredded carrot, 1 to 2 stalks of celery (chopped) and a 1/4 to 1/2 of a chopped onion (you can use red or white) and 1 clove of garlic, minced. Combine these with your tuna mixture.
Next add your lemon juice, sesame oil, ginger, cumin, cilantro and sliced almonds. Add salt and pepper to taste, stir up, and enjoy!