I can’t believe I’m about to say this, but I love cilantro. There….I said it. I said what I said and I’m not going back through prior posts to delete my “I HATE cilantro” comments. However, this former cilantro hater has officially converted!
I used to think cilantro taste like soap and pick it out of any foods served with cilantro, never mind my cilantro free kitchen. But then Ale, our amazing au pair from Mexico entered the picture three years ago and force fed me cilantro until I was a believer. Ok, so she didn’t quite force feed me, but she made this incredible homemade pico de gallo (with cilantro) that was so good, I couldn’t resist.
Her pico was a weekly staple and eventually led me to try cilantro in other things. So basically, Ale’s pico de gallo was my gateway drug.
Anywho, the other star of this show is wasabi paste and even though it seems odd to add wasabi to tuna fish salad, it totally makes sense to add to tuna sushi so don’t knock it until you try it. I’m telling you, it’s a winner.
Combining cilantro and wasabi are what give this tuna salad a good kick and adding celery salt in place of regular adds the sizzle on top. This recipe comes
together and packs so much flavor!
Tuna is an excellent source of protein and I love using Wild Planet, wild tuna packed in sea salt. It has EPA and DHA omega-3’s which is great for brain function, lowering cholesterol and inflammation. They also catch their fish using pole and line methods resulting in lower levels of mercury.
I found my muso wasabi paste at HEB. Go for the highest quality you can find. It really adds a good amount of flavor to this recipe and you need the right type to bring out this profile.
Give this tuna salad a try and let me know what you think. It’s great scooped on crackers, in a wrap or sandwhich or on top of salad. My favorite way to serve it is on top of corn thins topped with tomatoes and spicy alfalfa spouts.
Ingredients
- 3 cans of 5oz Wild Planet Wild tuna in sea salt, drained
- 1/2 cup mashed avocado (about 1 medium avocado)
- 1/4 cup carrot, finely diced (1 small carrot)
- 3 stalks of celery, finely diced
- 1/2 red bell pepper, finely diced
- 2 Tablespoon wasabi paste (good quality)
- 2 Tablespoon red wine vinegar
- 2 Tablespoon lemon juice
- 1.5 teaspoon celery salt
Directions
1. Using the back of a fork, mash the tuna until flakey. Add avocado, wasabi paste lemon juice, red wine vinegar and celery salt and mix well.
2. Add carrot, celery, bell pepper and cilantro and mix until well combined.
3. Serve with crackers or on a sandwich with toppings of choice.
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