Miso Tuna Salad

My Cellar

Serves 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.