The pickled ginger, which comes in jars and can be found in the Asian section of your supermarket, adds a pleasantly unexpected sweet pungency to the salad. For a very special tuna salad, grill or broil 12 ounces of fresh tuna. Remove and discard the skin, break the meat up into small pieces, and use it as the base for the sandwich filler below. Tuna is a cold-water fish that has a high percentage of omega-3s. You can also substitute canned salmon for the tuna.
Yield: Makes 4 sandwiches
1 can (12 ounces) solid white tuna packed in water, drained
2 scallions, trimmed and finely chopped
1 tablespoon finely chopped pickled ginger
2 tablespoons eggless soy-based mayonnaise
¼ teaspoon salt
¼ teaspoon black pepper
Hot red pepper sauce, to taste (optional)
8 slices whole-wheat or other whole-grain bread, toasted if you want
8 dark green lettuce leaves
4 tomato slices
4 large pieces bottled roasted red pepper, drained (optional)
1. In a small bowl, break up tuna with fork. Add scallion, pickled ginger, mayonnaise, salt, pepper, and hot pepper sauce if using, and mix together with fork.
2. Make four sandwiches with the bread, dividing the salad equally among them, and garnishing with lettuce, tomato, and roasted red pepper, if using.
Make-Ahead Tip: Salad can be refrigerated for up to three days.
Serving Suggestions: For a sharply flavored accompaniment, toss together Spicy Cabbage Salad with Cider Vinegar, or serve the tuna salad as is on a bed of dark leafy greens with bottled roasted red peppers as a garnish.