This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce instead of soy sauce.
"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
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.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Makes great leftovers and keeps well in the refrigerator for 2-3 days.
|1 tsp||wasabi paste|
|1 tsp||toasted sesame oil|
|1 tsp||low sodium soy sauce or gluten-free tamari sauce|
|fresh ground black pepper (to taste)|
|1||6-ounce can no salt added tuna in water (drained)|
|1 large||rib celery (finely diced)|
|1 medium||green onion (finely diced)|
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.
Serving size: about 1 cup
|Calories 197||Calories from Fat 84|
|% Daily Value|
|Total Fat 10g||13%|
|Saturated Fat 2g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 3g||10%|
|Vitamin A 6%||Vitamin C 13%|
|Calcium 4%||Iron 10%|
|Vitamin K 32 mcg||Potassium 474 mg|
|Magnesium 41 mg|