Prep 10 mins
Cook 0 mins
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.
- 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.
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.
Spicy good! I was afraid to use a whole tablespoon of wasabi powder, so used half. Didn't taste like anything. So, I used the rest and wow! Not as hot as prepared wasabi you eat with sushi, but definitely there. I've made some recipes that had too much wasabi, not this. Made for PAC Fall 2009.
Wordeful! The wasabi gave a new taste to a common taste. Its a total keeper. Thanks so much. 5-star all the way! Made for PAC Fall 2008.