I created this Asian tuna salad in my college days. One tin of tuna can be stretched out for several meals, and ready to eat in 10 minutes. Top it on a steamy bowl of rice, add a fried egg with soy sauce, and some Japanese pickles – you got yourself a complete meal. Use it as the filling for rice balls or sushi (recipes to come). I love making a bowl of miso soup on the side to go with it too! This tuna salad is packed with flavor – only a small spoonful or smear is needed.
Asian Tuna Salad
- 1 can of tuna in water*, drained
- 2 scallions, chopped
- 2 tbs mayo
- 2 tbs masago (fish roe)
- Korean hot pepper paste
*Can be sub or mixed with chopped crab sticks.
Mix the ingredients together. If the Korean pepper paste is too thick to mix in evenly, add a teaspoon of hot water or miso soup to thin out the paste, before adding it in. Enjoy!
On another note, the title “Asian tuna salad” reminds me of Margaret Cho’s routine on Asian chicken salad:
Asian Chicken Salad by Margaret Cho