Saturday, April 22, 2006
Wasabi pea tuna salad
by me, today
You should know
My roommate had a can of wasabi peas and was kind enough to share them. I don't know the brand. All measurements are approximate.
So?First, the recipe. I used 1 can solid white Albacore tuna in water, a decent shake of onion powder, a handful (a large handful in my case, but I have small hands) of wasabi peas, and two heaping teaspoons (so, probably a tablespoon) of mayonnaise.
A forkful with no peas is surprisingly mild; I mean, even compared to normal, no-extra-seasoning tuna salad, at least to me. A forkful with peas is good; the mayo dilutes the spiciness, so it's just a mild kick that complements the fish nicely. It's a bit crunchier than I like my fish, but that's to be expected.
My beverage is 4C instant green tea. A good choice.
RatingWorth a try. Not the best thing I've ever made, but fun for a change. And if you have the peas and are making tuna salad anyway, it's almost zero additional effort.
The rest of the Internet Amy at Not As Good As Pork Cracklins made Wasabi Pea Crusted Tuna.
According to Dave, what I made is called Kryptonite Salad.