Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
I love taking the flavors I enjoy at great restaurants and recreating them at home in low energy use recipes. Today’s delicious tuna salad is inspired by my favorite flavors in sushi!
There is absolutely no cooking required for this dish! Also, you won’t have to worry about people who don’t like the taste of the sashimi or poke served at sushi restaurants, as today’s recipe features budget- (and taste bud) friendly canned white albacore tuna.
The wasabi paste used in today’s recipe can be bought prepared, or just look for the small can of wasabi powder on the Asian food aisle in the store. The spice and zing of the wasabi really pairs well with the fresh edamame and green onions, and it meshes well with the honey and sesame oil.
To top it all off, the tang of the rice wine vinegar and fresh citrus juice keeps this tuna salad feeling light despite the use of mayonnaise.
This recipe as shown today can be served on its own, as a salad, or along with rice cakes.
If serving as a salad, there is enough tuna salad to make four servings with 4 baby Bok Choy plants. You simply cut the bottom off, and cut them into pieces as shown for the lettuce. Serve the tuna salad on top of the Bok Choy leaves along with sliced mango, avocado, and pickled ginger for a complete salad.
If serving as a protein-packed snack, just serve the prepared tuna salad on rice cakes. While you can purchase regular or sea salted varieties, I recommend sesame tamari version, as its flavors work perfectly with those in the tuna salad!
Sesame Wasabi Tuna Salad with Edamame
- 12 oz. Solid White Albacore Tuna can
- ½ c. Edamame beans
- 2 tbsp. Green onion slices
- 1 tsp. Toasted white sesame seeds
- ¼ tsp. Sea salt
- ¼ tsp. Black pepper
- ¼ c. Mayonnaise
- 1 tbsp. Wasabi paste
- 1 tbsp. Honey
- 1 tsp. Pure white sesame oil
- 2 tsp. Rice wine vinegar
- 1 tsp. Lemon juice
- 1 tsp. Lime juice
1) Open the can of tuna, drain the excess water, and add it to a large mixing bowl. Add the edamame and green onion slices to the bowl.
2) Measure the sea salt, black pepper, and sesame seeds directly into the bowl.
3) Mix the salt, pepper, and seeds together with the tuna, edamame, and green onions while breaking tuna pieces into smaller chunks.
4) Measure out the wasabi paste, vinegar, honey, oil, lemon juice, lime juice, and mayonnaise into a small bowl. Whisk these ingredients together.
5) Pour the wasabi dressing over the seasoned tuna mixture. Stir to combine thoroughly.
6) Place the bowl in the refrigerator for 10-15 minutes so the flavors can mesh. Top with an extra sprinkle of sesame seeds when ready to serve.
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan