Tuna salad with wasabi and crunchy vegetables

Ingredients for 2 servings:

• 1 can tuna in its own juice
• 2 tbsp mayonnaise (heaped tbsp)
• 1 tbsp yogurt or crème fraîche or similar.
• 1 tsp, heaped wasabi paste from the tube
• 3 drops of soy sauce (tamari) or dark
• 2 tsp white vinegar
• salt and pepper
• 1 chili pepper(s), pitted, finely chopped
• 1 small onion(s), red, finely chopped
• 1 cucumber(s) (approx. 7 cm)
• 5 radishes
• 2 stalk(s) asparagus, green, cooked

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Japanese-inspired with green asparagus, cucumbers and radishes, gluten-free

Peel the cucumber, remove the seeds (important, otherwise they will water down the salad), and cut into 0.5 cm cubes. Cut the radishes into the same size and let them stand in water with 2 pinches of salt for at least 10 minutes. Cut the asparagus into 1 cm pieces. For the sauce, mix the mayonnaise, yogurt (or similar), wasabi paste, tamari, and vinegar well and season with salt and pepper. It should be very spicy. Squeeze out the tuna. I do this by pressing the lifted lid into the can over the sink. Drain the cucumbers and radishes in a sieve. Mix the tuna with the sauce, roughly mashing it. Add the chilies and onion. Taste again and adjust the seasoning if necessary. Add the vegetables and let them stand for a while. Season to taste. Serve on salad or toast, if desired. I recommend tasting often to avoid any unpleasant surprises (too spicy, too salty, or too bland). First, the salt content of wasabi paste varies from manufacturer to manufacturer. The same applies to the spiciness, which can also vary greatly between chili peppers. And, of course, the cucumbers and radishes still release water. If you want it gluten-free, you should make your own mayo or check the ingredients of the store-bought one! Tamari is gluten-free, soy sauce is not!