The Asian flavors here put a nice twist on boring old tuna salad. Using a tomato instead of bread is healthy, colorful and cuts down on carbs, too. Sriracha, a Vietnamese hot sauce, is available in most Asian groceries. The recipe is adapted from Debra Samuels' My Japanese Table (Tuttle 2011).
Makes 4 servings
1 (5-ounce) can tuna
2 tablespoons mayonnaise
1 teaspoon sesame oil
1 tablespoon chopped celery leaves
1 tablespoon chopped orange or yellow bell pepper
2 teaspoons minced scallions, green parts only
1/2-1 teaspoon sriracha (optional)
8 small tomatoes (about 3 inches in diameter)
Drain the tuna and place in a medium bowl. Add all of the ingredients except the tomatoes and stir gently to incorporate.
Slice the top from a tomato and hollow out the center. Fill with the tuna salad.