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Seasons

Spicy tuna salad

(Debra Samuels for The Boston Globe)
July 29, 2009

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Serves 4

Think spicy tuna and a sushi bar comes to mind. But there are other ways to meld rich fish and hot condiments. One is this composed canned tuna salad, made with the same spicy sauce used in those popular sushi rolls. You can make the same dish with shrimp, grilled salmon, smoked salmon, or leftover roast striped bass. The sauce begins with ordinary mayo, to which sesame oil and a few squirts of the Thai hot sauce sriracha are mixed in - enough to make a lip-tingling, faintly pink-colored sauce. Flake white tuna onto peppery arugula, garnish the plates with radishes for even more bite, and toss on a few cucumbers to cool the presentation. Then drizzle with spicy sauce. Not your mother’s tuna salad.

1/4 cup mayonnaise
2 teaspoons dark sesame oil
1 teaspoon sriracha sauce, or more to taste
1 bunch arugula, stems removed
2 cans (6 1/2 ounces each) solid white albacore tuna in water
1 bunch radishes, soaked to remove sand, trimmed, and quartered
2 Armenian or pickling cukes, cut into 1/2-inch cubes
2 scallions, chopped
4 small whole-wheat pita, halved and toasted
1. In a small mixing bowl, stir together the mayonnaise, sesame oil, and sriracha. Taste for seasoning and add more sriracha, if you like.

2. On each of 4 plates, arrange some of the arugula. Divide the tuna among the plates, setting it in a mound on each one. Add radishes and cucumbers.

3. Spoon the sauce over the tuna and sprinkle with scallions. Serve with toasted pita. Debra Samuels