Spice It Up!!

If you’re like me, you want quick easy lunches that are portable.  Which means that salads, while nice, aren’t always an option.

So, if you’re like me, you eat a lot of tuna fish.  I mean, why not?  It’s quick and easy, it comes in its own container, and you get some great healthy fats and lean protein to fill you up.


But tuna gets…well, boring.  I don’t care how many ways you dress it up or what you put it on…it can get old.  So imagine my delight when I discovered this week’s recipe, which has all kinds of cool stuff going on with it.  It uses no mayo (which, by the way, I am not demonizing.  I love mayo.  And I’m all about a little fat in the diet.  But not necessarily mayo fat.), but loads up with avocado instead.  Plus, you add a few hard boiled eggs for extra protein.  More bonus points.  A little salt, a little pepper, some soy sauce and…wait for it…


Yup.  Japanese horseradish.  For real.  And before you lift an eyebrow, try it.  Because I will admit some early skepticism, which was quickly dispelled when I consumed this tasty lunchtime treat.

For those unfamiliar with it, wasabi is the pea green paste served in a tiny, thumbnail-sized dollop with sushi, to help garnish and flavor your raw fish.  You can find it either in a powdered form in health food stores, or already mixed in most Asian food aisles in standard grocery stores.  It can pack quite a punch, so add with caution; however, even my sensitive little mouth required adding a little more when I pulled it out of the fridge the next day.  It seemed to lose its characteristic “wow” factor overnight.


I mean, think about it…good fish, lean protein, healthy fats, and the zing of wasabi to make this a winner.  You can’t go wrong.  Unless, of course, you don’t like the stuff to begin with…in which case, maybe wait for the next post, or visit the archives.

I really liked pairing this with some gluten-free crackers, a slice of Ezekial bread, or even on some romaine lettuce with tomato slices.  Yum!

Wasabi Tuna Salad


12 oz. canned tuna in water
1 medium ripe avocado
3 large hard-boiled eggs
1/4 c. diced onions
1/4 c. diced celery
1 t. lemon juice
2 T. soy sauce
salt and pepper to taste
wasabi paste


–Strain tuna, and place in a bowl. Add avocado, peeled eggs, onions and celery, and other ingredients.
–Slowly add wasabi to taste, so as not to overpower.

*Full disclosure, I did not use the onions. I just couldn’t do it. And it was still tasty…
*This is best used within a day or two of making it.


One thought on “Spice It Up!!

  1. Miso Bad says:

    yum. making this tomorrow!

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