Asian tuna salad

This Asian tuna salad is always a hit in our house when having people over. It's perfect to serve on a piece of grilled toast or just as a spread on a sandwich.

1 can of tuna
red onion finely chopped a handful of coreander leaves chopped a heap table spoon of roasted sesame seeds wasabi paste to taste mayonnaise to taste 1-2 table spoons of rice vinegar salt and pepper

 

Drain the tuna in a sieve making sure all the oil or water from the can has been drained well. Meanwhile take a bowl and put in the chopped onions, chopped coriander leaves and the roasted sesame seeds. Take another bowl and add about 4 table spoons of mayonnaise. In a small bowl mix some wasabi with a tiny bit of water to loosen it up a bit. This will help mix the wasabi into the mayonnaise more smoothly. Now mix the mayonnaise and wasabi together with some rice vinegar. Just add the wasabi to taste. If you like it hot, put in some more, if you rather like a subtile flavour in the background, us a tiny bit.

Once the tuna has drained well, just take flakes of it and put in the bowl with the onion mixture. Mix it all together. Season with salt and pepper. Then add the wasabi mayonnaise to the tuna mix making it a smooth, but not overdressed substance. Taste and if needed adjust the flavouring to your taste.

 

This Asian tuna salad will keep up to 3 days in the refrigerator.

 

ENJOY!