2 cans of 5 oz tuna fish (skipjack tuna has lower mercury, is line caught, and is really high in omega 3)
⅓ cup finely chopped red onion
⅓ cup finely chopped celery
¼ cup mayonnaise
2 teaspoons wasabi
1 teaspoon fresh horseradish (if you don’t have horseradish handy, just add an additional teaspoon of wasabi)
salt if needed
Open cans of tuna and drain water. In a medium bowl add tuna, red onion, celery, mayonnaise, wasabi and horseradish. Mix until everything is well incorporated.
Serve on soft bread, with optional addition of sliced cucumbers and avocado.