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Asian Tuna Salad

I created this Asian tuna salad in my college days.  One tin of tuna can be stretched out for several meals, and ready to eat in 10 minutes.  Top it on a steamy bowl of rice, add a fried egg with soy sauce, and some Japanese pickles – you got yourself a complete meal.  Use it as the filling for rice balls or sushi (recipes to come).  I love making a bowl of miso soup on the side to go with it too!  This tuna salad is packed with flavor – only a small spoonful or smear is needed.

On another note, the title “Asian tuna salad” reminds me of Margaret Cho’s routine on Asian chicken salad:
Asian Chicken Salad by Margaret Cho

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