Tuna Salad with Japanese flavors

This the best way I’ve found to make canned tuna into something truly delectable. The salad made with this dressing is yummy over rice, on crackers or toast, or loaded into a celery stalk.

Serves 2-3

• 3 Tbsp mayonnaise
• Pinch sugar (optional)
• 1 Tbsp white miso
• 1/2 tsp soy sauce
• 1/2 tsp rice vinegar
• 1 tsp lemon juice
• 1/8 tsp ground celery seed
• 1/8 tsp garlic powder
• Freshly ground pepper

Whisk dressing ingredients in a small bowl until smooth. Open a can of tuna, drain briefly, and put in a medium bowl with 1 carrot, grated; 1 green onion, sliced; and 1 Tbsp sesame seeds, toasted (I like to do this quickly on a sheet of foil in my toaster oven.) Add the dressing and stir well to combine, adding more mayo if desired. Taste and add seasonings as desired. (Miso and soy sauce are salty so you probably won’t need more salt.)

I like to make a big batch (4x) of the dressing to keep on hand so I can quickly whip up tuna salad for lunch.

• 3/4 cup mayo
• 1/2 tsp sugar, optional
• 1/4 cup white miso
• 2 tsp soy sauce
• 2 tsp rice vinegar
• 4 tsp lemon juice
• 1/2 tsp ground celery seed
• 1/2 tsp garlic powder
• Freshly ground pepper

Combine all ingredients and store, refrigerated, in a pint jar with a tight lid. Keeps well for several weeks.