Miso Tuna Salad
IngredientsServes 4 to 6
2 x 5-oz (140 g) cans tuna in water, drained
1 tsp (5 ml) miso
¼ cup (60 ml) Kewpie (Japanese) mayonnaise
½ tsp (2.5 ml) mirin
salt and pepper, to taste
2 mini cucumbers, cut into 2-in (5 cm) sticks
1 green onion, thinly sliced
½ tsp (2.5 ml) sesame seeds
1 avocado, sliced, to serve
12 pieces roasted seaweed snacks, to serve
- In a bowl, combine tuna, miso, mayonnaise, mirin, salt and pepper.
- Transfer tuna salad to a serving plate. Top with cucumber, green onion and sesame seeds and serve with avocado and roasted seaweed. To eat, wrap some tuna salad and avocado in a piece of seaweed.