Tuna, Corn & Cucumber Salad with Wasabi Vinaigrette

Serves 2 as a light meal (or me for lunch if I am hungry!)

Salad: 1 can tuna, drained well; 1 ear fresh corn; ½ large cucumber, diced; ¼–⅓ cup fresh basil leaves, roughly torn or sliced; 1–2 tbsp finely chopped scallion or red onion, optional; salt and black pepper.

Wasabi vinaigrette: 2 tbsp rice vinegar; 1½ tbsp olive oil or neutral oil; 1 tsp soy sauce; 1–2 tsp prepared wasabi, depending on heat preference; 1 tsp honey or maple syrup; ½ tsp toasted sesame oil, optional; 1 tsp fresh lime or lemon juice.

I cut the kernels right from the cob. For a slightly sweeter, smokier version, I grilled the cob on the BBQ the cob before removing the kernels.

Whisk together the rice vinegar, oil, soy sauce, wasabi, honey, citrus juice, and sesame oil if using. Taste before adding more wasabi…that heat can build quickly!

In a bowl, gently combine the tuna, corn kernels, cucumber, and basil. Pour over enough vinaigrette to lightly coat everything and fold together rather than stirring aggressively, so the tuna stays somewhat chunky. Season with black pepper and a little salt only if needed, since the soy sauce and tuna already bring a lot of saltiness.

For the texture I like, I use about 1½ tablespoons of dressing at first, then add more only if needed…the salad is nicest when creamy-looking and cohesive without becoming too wet

Let the salad sit for 5–10 minutes before eating so the corn and tuna absorb some of the dressing. It’s especially good with grilled olive oil toast or sourdough, or spooned into lettuce cups.