This is my mother’s tuna salad recipe, which also happens to be mayonnaise-free. We ate it every Friday night for dinner since we were Catholic. Serve with lettuce or toast.
| Prep Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ pound sashimi-grade ahi tuna, cut into 1-inch cubes
- 2 tablespoons peanut oil
- 1 tablespoon nori fumi furikake (seaweed and sesame rice seasoning)
- ¼ teaspoon wasabi powder
- 2 teaspoons water
- ½ teaspoon wasabi powder
- ⅓ cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1 teaspoon fresh lime juice
- 1 (12 ounce) bag tortilla chips
- 1 ripe avocado, diced
- ¼ cup finely diced red onion
Instructions
- Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
- Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
- Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.
- I use scoop-shaped tortilla chips. Don’t use baked chips because they will get soggy.
- Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 198 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |