Tuna salad and wasabi nametake mushroom canape

I was like a kid in a candy store at the fish market in Sapporo. There were all kinds of products, canned, dried, frozen and dehydrated, and I was running around from stall to stall looking, tasting and earning. From this experience, a few cans found their way into my suitcase and t India.

I was very intrigued by these cans of tuna. I love canned tuna and have usually tried the Western cans, so this was new to me. The tuna was chunky and smothered in a delicious sauce. It was so good on its own.

In Japan, I was browsing the aisles of a glass Museum, of all places, and this lady gave me a taste of this "sauce" for lack of a better word. It was pungent nameko mushrooms pickled with fresh wasabi; of course, I had to bring them home. Now the question arises, what do I do with all the stuff that comes home?

Here is a simple canapé, created to highlight these flavours together. The spice and earthiness of the wasabi mushrooms balance the sweetness of the tuna and dressing. These were delicious together. I could easily make a meal of these.

For more recipes from Zafar, click here.

Ingredients:

Tuna in dressing

2 scallions, finely sliced

1 teaspoon raw nama soy sauce

Pickled nametake mushrooms with wasabi

sourdough bread, lightly toasted

Add the scallions and soy sauce to the tuna and mash the larger chunks into smaller pieces. Taste for salt.

On the toased bread add a generous helping of tune, top with the mushrooms. Serve immediately before the toast gets soggy.