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Horseradish Tuna Salad

Inspired by the viral tuna salad that is making it’s way around social media, this is a more pantry and cupboard friendly version. Simple ingredients most will have available. We replace classic celery with frozen peas and corn and we add some kick with the horsey sauce. You really can’t go wrong here, and I can guarantee this will be the new go to recipe for your tuna melts and salads. I personally prefer to build some custom bites on some crispy crackers. Let’s dive in!

Horse Power

Horseradish is a wonderful ingredient that I have been adding to my tartar sauce and barbaque recipes for the last several years.  I have fond memories of trips to Arby’s when I was a kid and I would mix up the Arby sauce with the horsey sauce. 
Horseradish is a root vegetable that is in the same family as mustard, cabbage and radishes. It has a spicy kick that can make your nose tingle!  It is great with many meat dishes and is a primary ingredient in cocktail sauce commonly served with shrimp.

In this recipe we are adding it in place of the viral wasabi that is all over social media.
Believe it or not, real wasabi is pretty rare to find in the U.S. 
Wasabi is costly and hard to find outside Japan, most of what is commonly served as “wasabi” in restaurants—especially outside Japan—is actually a mixture of horseradish, mustard, and food coloring (often green).

Combining canned tuna, frozen peas, frozen corn, mayo, Dijon mustard, onion and horseradish with various spices.

Make It For Later, It Is Worth the Wait

This is a real simple process! Mix everything up in a bowl and enjoy! However, I must admit that I split the batch (sometimes make a double batch) and let the salad sit overnight in the refridgerator. It’s interesting how the flavor profile changes in some very subtle ways.  Just like a good stew, soup or chili, for some reason letting all the flavors sit a day or so make a more complex and somewhat better tuna salad.  I notice that the if you eat the tuna salad at the time of construction the horseradish will be a bit more powerful. Each bite will give you that kick. However, that kick seems to mellow out overnight. You still get the sharpness, but with less of the assault to your senses. The preference will be subjective, I like this recipe both ways, but many have said to let your salad sit a day in the fridge for the best flavor experience.  The frozen peas and corn will also fully thaw if you let it rest in the fridge for at least a couple hours. I like the crisp[y texture of the semi frozen vegetables. I will usually use the fresh mixture on crackers and save some for tuna melts the next day.

Horseradish Tuna Salad

Inspired by the viral tuna salad trend of adding wasabi to tuna salad, this recipe instead uses the more common staple of horseradish (commonly used in place of wasabi). Make a patty melt with your choice of cheese or serve on crackers with pickles. This is an incredibly easy and incredible tuna salad!
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Course Main Course, Salad
Cuisine American

Ingredients
  

  • 3 cans Tuna Fish (15 oz) - Any tuna will do (we use albacore chunk style)
  • 1/2 cup Frozen peas - Add them frozen
  • 1/2 cup Frozen corn nibblets - Add them frozen
  • 1/4 Minced onion
  • 1/2 cup Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1/2 tbsp Horseradish
  • 1/2 Lemon Juice - Juice from 1/2 lemon
  • 2 tsp Garlic powder
  • Salt and Pepper - to taste

Instructions
 

  • Drain Liquid from Tuna
  • Combine Tuna, frozen peas, frozen corn, minced onion, mayonnaise, Dijon mustard, horseradish, lemon juice, garlic powder, salt and pepper in large bowl.
  • Stir to combine. Set aside in fridge for about an hour (preferably overnight). However this recipe can be eaten immediatly. The frozen peas and corn thaw pretty quickly after combining all ingredients.
  • Enjoy! Place this tuna salad on crackers or craft with your favorite cheese into a patty melt. A quick and simple sandwich never fails! For a healthier option place a scoop on top of your salad.
Keyword fish, melt, patty, salad, Tuna, viral, wasabi

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