I had a long and lazy Memorial Day weekend, punctuated only by a brief outing across the bridge from Vancouver to the Portland side of the Columbia River for lunch one day. The days were fairly cool, but I did get some sunshine on Monday. I want to keep the three-day weekend vibe going all week long, so decided a picnic at my desk was in order – thus, spicy tuna salad (a recipe for the potato salad that accompanies this will be on the blog later this week).
I’m a huge fan of spicy tuna rolls, but also much too lazy right now to roll my own sushi, much less make sushi rice. I decided instead to go with canned tuna and spice it up with some siracha and sesame oil. Otherwise, this is a fairly standard tuna salad – a little celery and a little mayo finishes it up. I’m keeping all the other parts separate to serve at my desk on Tuesday: a piece of pita bread and a couple of lettuce leaves.
Spicy Tuna Salad
Serves 2
1 can tuna, drained
1 stalk celery, finely chopped
1 tablespoon mayonnaise
2 teaspoons Siracha
1 teaspoon sesame oil
Combine all ingredients in a small bowl. Serve in either pita pockets or on romaine lettuce leaves.
