How to Make Traditional Tuna Salad With An Asian Twist

Sometimes ... well a lot of times I get bored eating the same old thing and try to mix it up a bit by taking basic recipes and adding my own twist to them. I was also looking for a way to cut through the fishy taste of canned tuna. Check it out.

Things You'll Need:

• 2 (6 ounce) cans of tuna packed in water.
• 2 tablespoons fresh lemon juice.
• 2 tablespoons of minced pickles dill or sweet.
• 1 teaspoon ground black pepper.
• 1/2 cup mayonnaise
• 2 boiled eggs shelled and minced
• 2 tablespoons of peeled and minced ginger root.
• 4 tablespoons of soy sauce.

Step 1

Use a hand cranked or electric can opener to open the tuna containers and drain the water from the tuna.

Step 2

Empty drained tuna into a large bowl.

Step 3

Mix in, one at a time, lemon juice, minced pickles, mayonnaise, minced boiled eggs, peeled minced garlic, ground black pepper, and soy sauce.

Step 4

You can eat this wonderful concoction as soon as you are done mixing or you can put a lid on it and refrigerate it for later. Makes 2 to 4 servings respectively. Enjoy! I prefer mine spread between two toasted slices of sourdough bread. Try it out for yourself and let me know what you think.

Tips & Warnings

• Try mixing in the mayonnaise last. That way the tuna has a chance to absorb the lemon juice, ginger, and soy sauce for maximum flavor.
• Careful when draining and removing the tuna from the can. The lid is very sharp. never thought I would cut myself on one of those can tops but it eventually happened and it was a surprisingly deep cut. So keep your wits about you.