Photography by Rob Kinghorn
Food Styling by Lucie Richard
Prop Styling by Jane Hardin
First published in Wish Summer 2004
Picnic | No Cook | Ginger | Sandwiches | All categories...
food
Pita Stuffed with Pickled Ginger Tuna Salad
Tuna salad doesn’t have to be mayonnaise-based. A vinaigrette helps keep this sandwich light and fresh
Ingredients (Serves 2)
| 1/4 cup | pickled ginger, finely chopped |
| 1/4 cup | rice wine vinegar |
| 1/4 cup | mirin |
| 1/3 cup | grapeseed oil or canola oil |
| 1 | 170-g can tuna, drained |
| 1 tbsp | black sesame seeds |
| 1 | regular pita, halved |
| 1 | handful sprouts |
Instructions
- Whisk together pickled ginger, rice wine vinegar and mirin. Slowly add oil until combined.
- Mix vinaigrette with tuna and black sesame seeds.
- Stuff pita halves with tuna mixture and top with sprouts.
Credits: Photography, Rob Kinghorn. Food Styling, Lucie Richard. Prop Styling, Jane Hardin.
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Ann writes:
Are the liquid measurements correct? I made the recipe today and the tuna was just swimming in liquid. The taste was delicious but the pita was totally soggy as a result.
—posted January 18, 2009 at 8:31 p.m.
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