Wasabi Albacore Tuna Salad
As much as I love to be in the kitchen, sometimes there just isn’t enough time in the day to prepare a well-rounded meal at any given moment. Today was one of those days. My to-do list was about a million tasks long and it seemed that there was no end in sight. After tackling a few assignments the good ol’ tummy started talking. I decided to make one of my favorite go-to, on-the-go, simple lunches. Tuna salad has kind of always been a refrigerator staple in my life. Growing up, my mom always had a tupperware full of a white tuna salad with all the classic mix-ins; chopped onion and celery and mayo. As I love her exemplary version, I have to say that this new spin on the old favorite is pretty killer. Instead of using regular mayonnaise, I use the most amazing Wasabi Mayo from Trader Joe’s. With a every bite of tuna salad you get a hint of wasabi and a bit of spiciness that opens up the nasal passages and awakens your senses. I pair it with a crisp Granny Smith apple for a little sweetness and serve them on top of the ultimate vessel; a Ritz cracker. The cracker is the way to go if you serving this an appetizer, but feel free to slab this salad between to hearty pieces of squaw bread for a ridiculously delicious sammy. I promise that once you taste this tuna salad you will never prepare it any other way. Enjoy!
- 2 5oz cans solid white Albacore tuna, packed in water (make sure it is dolphin safe)
- 3 organic celery stalks, diced
- 1/2 of a Granny Smith apple, diced
- 3 TBSP sweet relish
- 1/4-1/3 cup Wasabi Mayo (see note for vegan version)
- 1 TBSP chopped flat-leaf Italian parsley
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp pepper
- Ritz Crackers, for serving
- In a medium bowl, add the tuna (after you have discarded and drained the water out of the can), wasabi mayo, and relish and mix to combine well. Add the chopped apple, celery, parsley, garlic powder, salt, and pepper and mix all ingredients until everything is evenly coated.
- Serve the tuna salad on top of Ritz Crackers.
- Keep any left-overs in a air-tight container in the fridge for up to 5 days.
- If you do not eat eggs, and want to use a vegan mayo, you could probably add a bit of wasabi paste to your favorite vegan mayo. Although I have not tried this, I am imagining it could be quite good!!