I was looking for something different to do with canned tuna other than basic tuna salad that I’m sick of. I love spicy tuna roll sushi, so this recipe looked worth trying. It was great, but I used a lot more sriracha sauce because I like the heat:
Spicy Tuna Salad
Ingredients:
1/4 cup mayonnaise
2 teaspoons dark sesame oil
1 teaspoon sriracha sauce, or more to taste
2 cans sold white albacore tuna in water
Instructions:
In a small mixing bowl stir together the mayonnaise, sesame oil, and sriracha. Taste for seasoning.
Serving suggestion- serve on arugula topped with olive oil, lemon juice and avocado.
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In a similar vein, here’s a recipe for sauce to kick up your sushi:
Dynamite Sushi Sauce
½ cup (low-fat) mayonnaise
2 tbsp Sriracha hot sauce
¼ tsp roasted sesame oil
Japanese mayonnaise would make it more authentic, but regular mayonnaise works fine.
I bet that would be neat rolled up in bib lettuce or iceburg and then cut up to look like sushi rolls
(without the sushi{rice} heck - maybe even with a layer of rice:)
What is sriracha? Never heard of it.
A friend gave me this sushi recipe years ago. It uses the ‘age’ tofu skins & is a very tasty dish:
Sushi
Rice:
3 cups pearl rice
4 cups water
1 tsp salt
1 tbsp vegetable oil
Bring water to boil, add salt & oil; put in rice. When water evaporates, add Rice Sauce (below), cover & allow to simmer 25 minutes.
Rice Sauce:
1&1/2 cups rice vinegar
1&1/2 cups sugar
½ tsp MSG
1 cup French-sliced green beans
1 cup shredded carrot
Put all ingredients in saucepan together & bring up to medium heat. Add to rice when excess water has evaporated.
Age Sauce:
¼ cup sugar
2 tsp salt,
2&1/4 cup water
1&1/2 tsp MSG
2 tbsp soy sauce
When all ingredients are dissolved put in Age skins (cone sushi) & allow to simmer for about 10 minutes. Then remove skins & allow to cool. Add Age Sauce to Rice mixture & stir thoroughly. When all fluid has been absorbed, stuff rice into Age skins.
Here’s a really nice tuna dip for celery or crackers:
1 sm. can of tuna, drained
1 8 oz cream cheese, softened
1-2 T sweet relish (sweet adds a little extra something)
Stir together.
If you used the sweet relish with Splenda, it would be low carb.