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This Japanese model tuna potato salad is creamy, wealthy, and packed stuffed with Asian umami flavors. It has tuna, cucumbers, bonito flakes, and is tossed in mayo soy sauce.
This straightforward but flavorful potato salad goes nicely with any meal! It’s fast and straightforward to make, so scrumptious, and could be made forward of time as nicely.
This dish is loaded with umami wealthy flavors from tuna, tamari, and bonito. There’s a trace of smokiness as nicely, due to the bonito flakes. By utilizing each mayonnaise and yogurt for the seasoning, the dish turns into completely creamy but lighter than most potato salads on the market.
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Ideas for making tuna potato salad
I like including cucumber in my potato salad for a recent, crunchy texture. To keep away from your salad going soggy, I extremely suggest to go away for a couple of minutes with some salt, and squeeze out extra water out of the cucumber earlier than including to the remainder of the substances (see the main points within the recipe).
Similar goes for canned tuna. Be sure that to empty the liquid nicely earlier than including the salad!
Components for this recipe
- Mini cucumber – Sliced very thinly, or use a mandolin to slice.
- Russet potatoes
- Tamari soy sauce
- Avocado mayonnaise – Or common mayonnaise
- Unsweetened dairy free yogurt – I take advantage of almond milk yogurt
- Bonito flakes – Finer the higher. Bonito provides a smokey umami wealthy taste.
- Canned tuna – Be sure that to empty nicely earlier than mixing in.
- Sesame oil
- Salt & pepper
Non-obligatory toppings:
- Thinly sliced scallion
- Shichimi pepper
The right way to make tuna potato salad
1.Put together the cucumber. Place the sliced cucumber in a bowl and sprinkle salt. Let sit for about 3 minutes, then squeeze water out of the cucumber. Put aside.
2. Prepare dinner the potatoes. Peel the potatoes and reduce into one inch cubes. Place them in a big saucepan and canopy with water. Prepare dinner the potato cubes for 10-12 minutes or till tender however not mushy. Drain utilizing a strainer.
3. Add the seasonings. In a big bowl, place the cooked potato, mayonnaise, yogurt, tamari soy sauce, and bonito flakes. Toss nicely, mashing the potato barely with a fork.
4. Add within the tuna! Add within the cucumber and canned tuna. Combine gently. Modify the flavour with salt and pepper.
Non-obligatory: Prime with chopped scallions and shichimi pepper.
Incessantly requested questions
Chances are you’ll substitute with different greens resembling corn kernels, chopped carrots, or sliced pink onion. I like to recommend to maintain the amount to round ⅔ cup for a great stability with the remainder of the substances.
Tuna potato salad could be refrigerated for as much as 3-4 days, tightly coated. I don’t suggest freezing as a result of the feel of the potato modifications considerably.
See extra recipes with tuna…
Recipe
This Japanese model tuna potato salad is creamy, wealthy, and packed stuffed with Asian umami flavors. It has tuna, crunchy cucumbers, bonito flakes, and tossed in mayo soy sauce.
Components
- 1 mini seedless cucumber sliced very thinly
- 2 pinches salt
- 2 medium russet potatoes 1½ lb with pores and skin on
- 1 tablespoon tamari soy sauce
- 3 tablespoons avocado mayonnaise or common mayonnaise
- 3 tablespoons unsweetened dairy free yogurt I take advantage of almond milk yogurt
- 3 tablespoons bonito flakes
- 1 can canned tuna 5oz dimension can, drained
- 2 teaspoons sesame oil or extra
- Salt and pepper to style
Non-obligatory toppings
- Finley sliced scallions
- Shichimi pepper
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Directions
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Place the sliced cucumber in a bowl and sprinkle salt. Let sit for about 3 minutes, then squeeze water out of the cucumber. Put aside.
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Peel the potatoes and reduce into one inch cubes. Place them in a big saucepan and canopy with water. Prepare dinner the potato cubes for 10-12 minutes or till tender however not mushy. Drain nicely utilizing a strainer.
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In a big bowl, place the cooked potato, mayonnaise, yogurt, tamari soy sauce, and bonito flakes. Toss nicely, mashing the potato barely with a fork.
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Add within the cucumber, canned tuna, and sesame oil. Combine gently. Modify the flavour with salt and pepper.
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Non-obligatory: Prime with chopped scallions and shichimi pepper.
Notes
Tuna potato salad could be refrigerated for as much as 3-4 days, tightly coated. Freezing is just not really helpful as the feel of the potato modifications considerably.
Diet
Serving: 1servingEnergy: 223kcalCarbohydrates: 21gProtein: 12gFats: 11gSaturated Fats: 2gPolyunsaturated Fats: 6gMonounsaturated Fats: 3gTrans Fats: 0.02gLdl cholesterol: 20mgSodium: 613mgPotassium: 536mgFiber: 1gSugar: 1gVitamin A: 32IUVitamin C: 8mgCalcium: 38mgIron: 2mg
The dietary info on this web site is simply an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site is just not assured.
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