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Before you jump to Kombu & Tuna Wasabi Mayo Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to kombu & tuna wasabi mayo salad recipe. To cook kombu & tuna wasabi mayo salad you need 8 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to make Kombu & Tuna Wasabi Mayo Salad:
- Take 20 g Dry Shredded ‘Kombu’ (Kelp)
- Use 1/4 Onion *thinly sliced
- Get 1/2 Carrot *sliced into fine strips
- Get 1 (*95g) Canned Tuna *drained
- Provide 1 tablespoon Soy Sauce
- Provide 1-2 teaspoons Wasabi Paste
- You need 2-3 tablespoons Japanese Mayonnaise
- Get Salt *optional
Instructions to make Kombu & Tuna Wasabi Mayo Salad:
- Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
- In a mixing bowl, place Soy Sauce and Wasabi, stir to combine, then add Mayonnaise and mix. Add all other ingredients and combine well. Season with Salt if required.
Simply soak this kombu for dashi with bonito fish flakes to make a homemade dashi stock - the delicious base for Japanese soups, sauces and dressings. Not bad for a piece of seaweed. Kombu is a sea vegetable and is the key ingredient used to make Dashi, a stock popular in Japanese cooking. Try cooking it with Clearspring dried Shiitake mushroom to create a balanced, umami-rich base for your soups, stews and sauces. It's similar in flavour to Nori seaweed and contains many of the same vitamins and minerals, however, nori is seaweed and Kombu is kelp.
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