This tuna salad is the result of wanting the flavors I love in sushi and Japanese dishes in an everyday tuna salad. It was a favorite year-around at the cafe, especially during Lent and the hot summer months! It makes a fabulous sandwich, but is equally wonderful served on a bed of lettuce garnished with cucumbers and a few radish slices for color. Either way, it is addictive!
2/3 cup mayonnaise
2 Tablespoons pickled ginger, very finely minced
1 /2 teaspoon ground ginger
3/4 teaspoon sesame oil
1 Tablespoons wasabi powder
1 Tablespoon chili-garlic sauce
2 tablespoons seasoned rice vinegar
2 Tablespoons sweet chili sauce
1 Tablespoon soy sauce
4 whole green onions, thinly sliced
1/2 cup finely-diced celery
1/2 cup finely-diced daikon radish
2-9 ounce cans of tuna, well-drained
Combine mayonnaise, pickled ginger, ground ginger, sesame, oil, wasabi powder, chili-garlic sauce, seasoned riced vinegar, sweet chili sauce, and soy sauce thoroughly in a medium bowl. Taste and adjust to suite your taste. Add the green onions, celery, radish, and tuna and combine well. Refrigerate for one hour before serving to allow the flavors to marry.
Serve on toasted bread with cucumber slices or on a bed of lettuce with cukes and radishes.