Wasabi Tuna Salad
Servings
4Serving size
about 1 cupThis recipe can be multipliedor divided by 2. This recipe keeps well, refrigerated, for 4-5 days. Serve with a 2-ounce whole grain or gluten-free roll.
Ingredients
| 2 2 tablespoon Ginger root, pickled, canned, with artificial sweetener (finely minced) |
| 1 tsp.. Worcestershire sauce |
| 3 tsp. Wasabi (or prepared horseradish) |
| 1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2 Tbsp. toasted sesame oil |
| 2 can Canned no-salt added tuna fish in water (drained) |
| 1 cucumber (8-1/4 inch) Cucumber (seeded and cut into small dice) |
| 2 large Green onions (thinly sliced crosswise) |
| 1 small Red bell peppers (seeded and cut into small dice) |
Instructions
Whisk until well blended.
Add the tuna, cucumber, green onions, and red pepper to the bowl.
Toss gently until blended.
Chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In the summer heat it can be tough to make yourself fire up the range or oven and cook. Simple salads like this one can be a quick and easy way to a great meal with leftovers for sandwiches at lunch.
Most of the wasabi paste sold in the U.S. is actually horseradish with added spices and green food coloring. If you can’t find wasabi paste, use an equal amount of horseradish. If you like your food a bit spicier, add a few extra teaspoons.