Spicy Tuna Salad (Japanese)
It’s Sunday. It’s been one of those lazy weekends relaxing at home and keeping cool from another heat wave sweeping across the Big Apple. Every summer, New York is hit with a few days that are so hot, even a short stroll is out of the question. When it gets this steamy, I stay indoors in my jammies, drink iced tea and watch Netflix. No point fighting nature on this and meeting friends is out of the question, as I turn into a big whiny baby. I feel like a wilted piece of lettuce – limp, useless and not too pretty to look at.
When the mercury rises above 95 degrees, my husband knows there won’t be much cooking involved. The options will either be delivery or a table full of snacks.
It’s a good day for something very easy like a spicy tuna salad. Beside chopping scallions, there’s no prep work required. It takes less than ten minutes to make and tastes like.. Sushi restaurant spicy tuna rolls! The only difference is I’m using canned instead of fresh tuna and there’s no rolling involved.
I came up with this spicy tuna salad idea one day when I was craving a tuna mayo onigiri (rice ball). My goal was to make my own rice balls, but then thought it would be even easier to just eat it deconstructed. The flavors are still the same and I’d be saving on the work load.
I’m also not very good at rolling or making rice balls; everything turns into a big sticky mess. In fact, I’m so bad at it that my mother once fired me for rolling makis too loosely for a party. Hers were beautiful, dainty and even, while mine looked like they’d just got back from a war. Since then, my rolling skills have improved but I’ll leave that talent to my mother as it’s not really my cup of tea (too meticulous).
This spicy tuna salad recipe is something anyone can make and play with. It’s unfussy, tastes really good and makes a quick and healthy snack (great with Japanese pickles). Zero sweating needed? Me likey!Print
Spicy Tuna Salad
Canned tuna mixed with mayo, rice vinegar and sri racha. Eat this spicy tuna salad with steamed rice and dried seaweed (nori) for a yummy late night snack!
- Prep Time: 7 minutes
- Total Time: 7 minutes
- Yield: 2 people 1x
- Category: Salad
- Cuisine: Japanese, Seafood
- 1 can chunk white tuna (drained)
- 1/2 teaspoon rice vinegar
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon scallions (finely chopped)
- shredded nori (for garnish)
- Put all the ingredients in a mixing bowl (except for nori) and mix well.
- Adjust consistency and heat to your liking by adding more mayo or sriracha sauce.
- Top with shredded nori and chopped scallions and serve with rice and nori sheets.
- Calories: 205
- Saturated Fat: 2