- 2 cans (6 ounces each) tuna packed in water, drained and mashed to a paste
- 2 medium scallions, sliced thin
- ½ cup mayonnaise, light or regular
- 3 to 4 teaspoons wasabi paste (Japanese horseradish)
- 2 dozen sesame rice crackers, (preferably black sesame)
- 24 slices pickled ginger
- Mix tuna, scallions, mayonnaise, and wasabi in a small bowl. Place a heaping teaspoonful of tuna on each cracker. Garnish with pickled ginger and serve.
You know how phobic I am of all things sushi, but I really enjoyed these at Christmas. They were absolutely delicious, with a nice bit of heat at the end. Now if we could get James to try one..
Mike V @ DadCooksDinner says
I tried this recipe last night, and loved it.
Because I can’t leave well enough alone, I used canned alaskan salmon instead of tuna. And because I can be a little scatterbrained at the grocery store, I used 2 cloves of garlic instead of the scallions I forgot to buy. It still tasted great, and I loved the hit of wasabi at the end, like Amber mentions above.
My wife thought the wasabi was a bit too much (but still ate her half of the plate). I loved the heat so much that I put an extra dot of wasabi on top of the pickled ginger before I ate them.
My mother in law is native Hawaiian and she always puts canned tuna in her sushi. My husband rolls his eyes now because we make more gourmet tuna..but I think I love it!
That is really easy to make. Thanks for the recipe.
Amy Tobin says
Pam! This is an awesome recipe- so approachable and easy.
I’ll make it this weekend.
Just finished making (& eating!) some of these – fabulous! Thanks for a simple & very tasty recipe!