Asian Tuna Salad

Servings

Serving size

about 1 cup

COOKING TIME

30 Minutes

This recipe can be multiplied, makes great leftovers, and keeps well in the refrigerator for 2-3 days.

Ingredients

1/4 medium Avocados, raw

1 tsp. Wasabi

1 tsp. toasted sesame oil

1 can Canned no-salt added tuna fish in water (drained)

1 tsp. Low sodium soy sauce (or gluten-free tamari sauce)

1 dash Black pepper (to taste)

1 Large stalk Celery, raw (finely diced)

1 medium Green onions (finely diced)

Instructions

Place the avocado in a bowl with the wasabi, sesame oil, soy sauce and pepper.

Use a fork to mash the avocado and blend the ingredients together to almost smooth.

Add the tuna, celery and green onion.

Fold together until well incorporated.

Chill well before serving.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

Sodium

This is a low sodium recipe.

Recipe Notes

Tuna salad is one of those great standbys. You have the ingredients on hand for almost any variety and this Asian version can help you think of that lonely can of tuna in your pantry a little differently.

Using the avocado rather than mayonnaise is a great switch. You get fantastic creaminess, monounsaturated fats and a lot of added fiber.

This recipe is great served in a sandwich or on top of a composed salad.

"Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu."

Jacques Pepin, Chef