Name: Wasabi Tuna Salad
Total time: 20 min
Ingredients: ¾ cup recipe; 1 red bell pepper , stemmed, seeded, and chopped fine; 4 scallions , sliced thin; 1 tablespoon pickled ginger , chopped; ¼ teaspoon grated lime zest plus 2 teaspoons juice; Salt; 3 (5-ounce) cans solid white tuna in water , drained and flaked

Why This Recipe Works

Wasabi, or Japanese horseradish, is the fiery, green, nose-clearing condiment that is traditionally served with sushi. Fresh wasabi is grown only in Asia and is rarely found in U.S. grocery stores. Far more common is wasabi powder, which, when mixed with water to form a paste, achieves an approximation of the fresh root ground to a paste. We found that adding some to mayonnaise with a dash of soy sauce created a dressing that was perfect for punching up milder ingredients. Substituting wasabi mayo for the regular kind, thinly sliced scallions for red onions, and a crunchy red bell pepper for celery gave us a satisfying and slightly surprising twist on an American classic. To add some aromatic warmth, we incorporated a little sweet pickled ginger and fragrant lime zest.

Before You Begin

Our favorite brand of canned tuna is Wild Planet Wild Albacore Tuna. If you can't find it, use canned solid white albacore tuna packed in water. Serve in a wrap, sandwich, or lettuce cup.

Instructions

Stir wasabi mayonnaise, bell pepper, scallions, pickled ginger, lime zest and juice, and ¼ teaspoon salt together in bowl until combined. Gently fold in tuna and season with salt to taste. Serve. (Salad can be refrigerated for up to 24 hours.)