Wednesday, January 29, 2014

Wasabi Tuna Fish Salad: Office hours

In the 30 minutes I have on campus at Children's school on any given day, I'm busy.  Rarely am I there just quietly waiting for the kids to go into class.  Usually I'm connecting with other parents with whom I need to share information or discuss issues and 30 minutes is generally NOT enough time.  The number of people I see in 30 minutes is astounding to me at times, as I can generally arrange 3 playdates, deal with clothing issues, borrow something important, encourage people to volunteer for the book fair, field any questions about education, and also plan a baby shower for someone.  I call those 30 minutes my office hours, as I'm in the field getting stuff done.  Sometimes, of course, it can turn social, as I slow my brain and just try to enjoy really amazing friendships and conversations with some pretty phenomenal people.  Either way, those 30 minutes are precious and a key part of my life as a school delivery apparatus.

It was during this 30 minutes that I helped a friend plana baby shower for another friend.  We worked out menus, assignments, food ideas and a theme.  We decided to host a fun little tea party and we split up duties among four of us.  Fresh flowers, fresh fruit, sweet pastries and I chose to make little tea sandwiches.  I came up with an idea to jazz up some tuna fish with wasabi, and these were the hit sandwiches of the party.  In truth, there was only one other sandwich, which I also made, so of course there wasn't much choice, but you get the idea. This sandwich has a bit of a kick from the wasabi and horseradish and the filling tastes great paired with cucumber and avocado as I've done here, or just with the bread itself.  It comes together so fast, which is why we love tuna in the first place, and the addition of the heat just makes it a lot more interesting and flavorful.
Wasabi Tuna Fish Salad
Serves 4 to 6

Ingredients
2 cans of  5 oz tuna fish (skipjack tuna has lower mercury, is line caught, and is really high in omega 3)
⅓ cup finely chopped red onion
⅓ cup finely chopped celery
¼ cup mayonnaise
2 teaspoons wasabi
1 teaspoon fresh horseradish (if you don’t have horseradish handy, just add an additional teaspoon of wasabi)
salt if needed

Method
Open cans of tuna and drain water.  In a medium bowl add tuna, red onion, celery, mayonnaise, wasabi and horseradish.  Mix until everything is well incorporated.

Serve on soft bread, with optional addition of sliced cucumbers and avocado.

Printable Recipe

This is best enjoyed by taking a huge bite!

3 comments:

living with allergies said...

Hi Joanne, I noticed you haven't posted recently anything allergen free recipes. Is your son still allergic to dairy and eggs? My son has the same allergies and I have made him egg and dairy free recipes you posted. Just wondering, how does your son feel when you make something that he can not eat? Learning... as I go along.

Joanne Choi said...

Hi -

Yes son is still allergic to eggs and dairy so a lot of my posts still don't use dairy and eggs in them when possible. But maybe I'm not clearly noting them as such. This recipe, clearly, is not one he can eat, but I do make him his own tuna salad (olive oil, lemon juice, onion, scallions, salt and pepper) which he loves, so it's workable.

He doesn't love it when the girls have pizza - so I compromise and give him chicken nuggets on that day. It's not the greatest of compromises, but generally when my regular cooking is served, we have food that is safe for everyone. It's when the food starts getting into "convenience" foods category that we struggle with his unhappiness with the choices he doesn't have. But we try and he understands how sick he will get if he does have Pizza.

We are just hoping he outgrows it all soon!

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