Japanese Tuna Salad
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Easy
A refreshing and protein-packed salad with a hint of Japanese flavors.
Ella x
Ingredients
- 400canned tuna
- 60 mljapanese rice vinegar
- 30 gsoy sauce
- 20 ghoney
- 2 cmginger(grated)
- 237 mlgreen onions(thinly sliced)
- 15 mlsesame oil
- 1 tablespoonsesame seeds
- 237 mlcucumber(thinly sliced)
- 237 mlcarrots(peeled and grated)
- 237 mlavocado(diced)
- 237 mlpickled ginger(thinly sliced)
Instructions
- 1
In a medium-sized bowl, whisk together soy sauce, honey, sesame oil, and rice vinegar until well combined.
Tip: For a more intense flavor, whisk for 30 seconds.
- 2
Add grated ginger, sesame seeds, and thinly sliced green onions to the bowl. Mix until well combined.
Tip: Use a fork to gently fold in the ginger and sesame seeds.
- 3
Gently fold in the canned tuna until well combined with the dressing.
Tip: Be careful not to break the fish flakes.
- 4
Add thinly sliced pickled ginger, cucumber, carrots, and avocado to the bowl. Gently fold until everything is well combined.
Tip: This is a good time to add any additional seasonings you like.
- 5
Season with salt and pepper to taste.
Tip: You can adjust the seasoning to your liking.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the salad to chill and the flavors to combine.
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