There aren’t many cold dishes in Asian cuisine. Other than ice cream or fruit, foods that can’t otherwise be eaten hot or at room temperature rarely made an appearance in my house. In fact, I distinctly remember being about 5 years old, suffering through a salad and cold cut sandwich on a play date, thinking that my friend’s mother didn’t love her enough to warm up lunch. Twenty years later, I’ve learned that cold food can actually be really tasty and that love comes in forms other than food (although the best kinds of love usually do!). My favorite cold food has always been tuna salad, which is surprising considering that I don’t love cold foods to begin with but mix some cold fish up with mayonnaise and I’m hooked. It’s great in pasta salad or in a classic sandwich. I decided to make a healthy, Asian version, adding in some refreshing ginger and cucumber and substituting a creamy but caloric mayo for some soy sauce and sesame oil. Try it atop some crackers or bagel chips for an easy snack or light appetizer.
