Prep 5 mins
Cook 0 mins
Canned tuna is more commonly called “sea chicken” on island. This recipe is almost like a smooth tuna pate. It can be used as a dip or spread. It even makes a great snack or light entrée when used as a topping over rice. NOTE: On Okinawa, dill pickles are still limited to very few grocery stores. I found that the juice is a good substitute if a smooth final consistency is desired.
- 1 (6 1/2 ounce) can tuna (drained)
- 1 tablespoon white onion (finely diced)
- 1⁄2 teaspoon garlic paste
- 1 teaspoon soy sauce
- 2 tablespoons pickle juice
- 1 tablespoon dried parsley
- 1⁄4 cup japanese mayonnaise (or regular mayonnaise with 1/2 teaspoon lemon juice added)
- Mix all the ingredients together until a smooth but firm consistency.
Delicious tuna spread! I didn't have any white onion so I had to use onion flakes and garlic powder instead of the paste. I loved the taste the pickle juice gives the dish. We ate this for lunch with crackers while watching some football on Sunday. Made for PAC Fall 2012.