Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, kombu & tuna wasabi mayo salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kombu & Tuna Wasabi Mayo Salad is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Kombu & Tuna Wasabi Mayo Salad is something that I have loved my entire life.
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To get started with this recipe, we have to prepare a few components. You can cook kombu & tuna wasabi mayo salad using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Kombu & Tuna Wasabi Mayo Salad:
- Get 20 g Dry Shredded ‘Kombu’ (Kelp)
- Get 1/4 Onion *thinly sliced
- Take 1/2 Carrot *sliced into fine strips
- Make ready 1 (*95g) Canned Tuna *drained
- Take 1 tablespoon Soy Sauce
- Get 1-2 teaspoons Wasabi Paste
- Make ready 2-3 tablespoons Japanese Mayonnaise
- Prepare Salt *optional
It's no secret that most Americans consume an unhealthy diet. The kombu gives dashi and every dish made from it a rich umami flavor. Kombu can be found at Asian markets and some chain grocery stores. Look for kombu with plenty of the cloudy white crystals over.
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.
Kombu is a Japanese word that describes most any edible kelp from the Laminaria family, though it Most of the kombu sold in stores comes from kelp farms, and is usually available fresh, frozen, dried. Kombu contains iodine, potassium, magnesium, calcium, iron and iodide. Kombu is generally believed to act as a laxative. Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea. Because fresh kombu has a short shelf life, this seaweed is most often sold dried.
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