Asian Tuna Salad
You'll love this twist on classic tuna salad. It has the most amazing flavors! Perfect for a light lunch or snack.
Equipment
Ingredients
- 3 5 oz cans wild-caught tuna in olive oil
- 3 Tbsp homemade mayo or store-bought mayo
- 2 ″ piece of fresh ginger minced
- 1 medium carrot grated
- 2 scallions sliced into thin rings
- 1 Tbsp gluten-free tamari
- ¼ tsp chili powder
- Pinch ground cayenne add more to taste
- 1 tsp sesame oil
- 1 Tbsp sesame seeds
- ¼ cup dried cranberries
Instructions
- Combine the first 5 ingredients in a large mixing bowl and stir to combine.
- Next add the tamari, chili powder, cayenne, and sesame oil to taste. Sometimes I like it spicier, sometimes I like more salt, etc.
- Finally, add the cranberries and sesame seeds and serve.
- I like to eat it on a bed of lettuce or in individual romaine leaves like a tuna salad burrito. My favorite way to serve it is on top of lettuce, but you can also serve it with your favorite gluten-free bread.
Notes
Make your own homemade mayo here.