My Emotional Support Tuna Salad
Serves 3 to 4
A celery-forward tuna salad with Kewpie mayo, pickle brine, and sesame oil; eaten with crackers, over rice, in sandwiches, or wrapped and crisped.
| 3 140 g cans tuna in water | Drain tuna, break up with fork until crumbly | Mix in celery, pickles, green onions, salt & pepper | Stir in mayo, pickle brine & sesame oil | Chill 1 hr (or up to 4 days) |
| 100 g celery, finely chopped | ||||
| 60 g pickles or cornichons, finely chopped | ||||
| 4 green onions, thinly sliced | ||||
| 1 tsp coarse salt | ||||
| 1/2 tsp black pepper | ||||
| 1/2 to 3/4 cup / 120–180 ml Kewpie mayo | ||||
| 2 tbsp pickle brine | ||||
| 1 tsp sesame oil |
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