Recipe by Arctides Regalis
An eastern twist on a western favorite, the use of wasabi horseradish gives a nice compiment to the familiar flavors of tuna fish and mayo. It's simple to make and works well on its own, or as an ingredient in sandwiches or onigiri (Japanese Rice Balls). I've gotten many compliments on this recipe and it's incredibly simple to make.
Top Review by nemokitty
I've made this a couple of times for hubby to take to work for lunch. I have the prepared wasabi and it definitely gives it a kick. Thanks for posting a very easy and tasty new way to eat plain tuna.
- 1 (6 ounce) can tuna (Solid White Albacore is the only way to go)
- 2 tablespoons mayonnaise
- 1 teaspoon pickle relish
- 1 tablespoon wasabi powder
Directions See How It's Made
- You'll want to flake your tuna first. I prefer to use a potato masher, but so long as it gets flaked to bits, it'll work. Use what suits you best.
- Mix in the mayo and relish thoroughly, to your desired consistency.
- Mix in the spoonful of wasabi powder, distributing it evenly throughout the tuna-mayo mixture.
- Seal and refrigerate for 1 or two hours before using, allowing the flavors to mingle properly. It's as simple as that.