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
–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.