WASABI TUNA SALAD

This is a great dish to serve in the summer when the tomatoes are big and red-ripe; especially if you don't feel like cooking, or if you just want a light luncheon or supper.

INGREDIENTS (for 3 Servings)

6.4 oz Chunk Light Tuna in Sunflower Oil
3 TBS Miracle Whip Light
2 tsp Wasabi Paste
1/2 tsp Red Wine Vinegar
1 Large Green Onion, finely sliced
1 or 2 stalks Celery, sliced thin
Garlic Powder, Cayenne Pepper, Cilantro, as much or as little of each as you would like
S&P to taste

NOTE: You may certainly substitute mayonnaize or any variation thereof for Miracle Whip Light, but I like the slightly "hot & sweet" flavor created by the blend of spicy Wasabi and Miracle Whip.

DIRECTIONS

Squeeze the Wasabi paste into the bottom of a 4-cup glass mixing bowl. Add two TBS of Miracle Whip Light and throughly blend.
Fold in the tuna, breaking up any large pieces with a fork; add the celery and green onion.
Stir in the Red Wine Vinegar; add the spices, salt and pepper, and mix everything together.

PREPARE TO SERVE

The Wasabi Tuna Salad is an excellent choice for a light luncheon or dinner, and may be served as is, or wrapped in a lettuce leaf, or stuffed in a tomato (the way I am having it tonight). It also makes a greant Tuna Melt Sandwich.

NUTRITION

This is a healthymeal. The complete Wasabi Tuna Salad contains an estimated 570 calories and 16 carbs. (140 calories and 5.5 carbs per serving, not counting any bread, crackers, tomatoes, lettuce or other items that you might include)

NOTE: If you use a 6.4 oz container of Chunk Light Tuna packed in Water instead of Sunflower Oil, the recipe will have about 150 less calories (50 calories less per serving), but I think that Tuna (or any fish) stored in oil has a much better flavor.