Wasabi Tuna Salad

Name: Wasabi Tuna Salad
Total time: 10 min
Ingredients: 5 ounces tuna, packed in water (1 can or packet) For oil-packed tuna, see recipe notes; ⅛ cup water chestnuts, drained + diced Or swap bamboo shoots; 2 tablespoons capers; 1 teaspoon ginger paste; 1 teaspoon wasabi or horseradish (prepared or cream-style), plus more to taste; ¼ teaspoon red chili flakes; 2 tablespoons olive oil, or more if desired Or swap chili oil + skip chili flakes; To serve (optional): bread, crackers

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Total: 10

Servings: 2

Ingredients

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5 ounces tuna, packed in water (1 can or packet) For oil-packed tuna, see recipe notes⅛ cup water chestnuts, drained + diced Or swap bamboo shoots2 tablespoons capers1 teaspoon ginger paste1 teaspoon wasabi or horseradish (prepared or cream-style), plus more to taste¼ teaspoon red chili flakes2 tablespoons olive oil, or more if desired Or swap chili oil + skip chili flakesTo 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.

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