Everyone eats a tuna salad sandwich now and again. Here’s Tuna fish salad with Chinese twist!
1 package firm tofu (14 oz. or 16 oz.)
2 cans solid white albacore tuna in spring water (5 oz. or 6 oz. each)
10 pieces sweet bread and butter pickles
1 scallion, including the green top
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt
Rinse the tofu block with cold water. Cut into small ½ inch cubes. Drain water from the canned tuna. Chop the sweet pickles into small pieces. Wash and trim the green onion, finely chop. In a large bowl, combine tofu cubes with tuna fish, pickles, green onions, soy sauce, sesame oil, chili oil and salt. Mix the ingredients together. Serve cold with wheat toast.
Makes 4 servings
Preparation time: 10 minutes