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wasabi tuna salad

4.8

(13)

champagne-tastes.com

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 2

Author : Sarah Trenalone

asian tuna salad

Ingredients

Remove All · Remove Spices · Remove Staples

5 ounces tuna, packed in water (1 can or packet) (For oil-packed tuna, see recipe notes)1/8 cup water chestnuts, drained + diced (Or swap bamboo shoots)2 tablespoons capers1 teaspoon ginger paste1 teaspoon wasabi or horseradish (prepared or cream-style), plus more to taste1/4 teaspoon red chili flakes2 tablespoons olive oil, or more if desired (Or swap chili oil + skip chili flakes)To serve (optional): bread, crackers

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Instructions

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Step 1

Combine tuna, water chestnuts, and capers. Add wasabi, ginger, and red pepper to taste, adding more or less according to desired level of spiciness.Add olive oil and stir together, adding more oil if desired.Serve with salad alone, with bread, or with crackers.

Step 2

Leftovers / Make Ahead:This tuna salad will keep in the fridge for 1-2 days.