A few weeks ago, Yvo [1] posted a recipe for tuna salad on her blog, The Feisty Foodie [1]. Since I am almost as faithful a reader of her blog as she is of mine (her reviews of New York restaurants always make me want to pack my bags and catch a flight out to New York), I read her post and by the end really wanted some tuna salad. I finally got around to making some (I didn’t have any eggs in the fridge, so I couldn’t make any for a while), and it is definitely kick er… butt! Yummmm… this recipe is definitely a keeper! When you are making the tuna temaki, don’t put too much wasabi in it (omit the wasabi if you don’t like spicy foods). I accidentally put too much wasabi on one, which resulted in Son looking like he was crying (Okay, so his eyes were just watering 😛 ). Hehe too much even for him! 😛
So how are your summers going? I hear that some of you have pretty bad weather where you are… I hope you are managing alright! Here in SoCal, it’s not too bad. A little hot sometimes, but nothing a fan and a little AC can’t solve. Hope things are going great for you all!
Makes 12 cones.
Ingredients
- 6 sheets nori [2]
- 3 cups sumeshi [3]
- 2 cans of tuna, drained
- 2 hard boiled eggs, chopped
- 2 ribs of celery, chopped
- 1 tbsp pickle relish
- 1/4 tsp dried dill
- 1 tbsp dijon mustard
- 2 tbsp mayonnaise
- 6 green onions, green portion
- wasabi
Cooking Directions
- Cook sushi rice. [3]
- Mix the tuna, hard boiled eggs, celery, relish, dill, mustard, and mayonnaise together. Season to taste with salt and pepper.
- When you are rolling the temaki, put a line of wasabi on the rice before you put the ingredients down. Then roll the temaki sushi [4], using about 1/4 cup of tuna salad and one green onion, broken in half, as your fillings.
- Enjoy!