Kombu & Tuna Wasabi Mayo Salad

Name: Kombu & Tuna Wasabi Mayo Salad
Yield: 2 to 4 servings
Ingredients: 20 g Dry Shredded ‘Kombu’ (Kelp); 1/4 Onion *thinly sliced; 1/2 Carrot *sliced into fine strips; 1 (*95g) Canned Tuna *drained; 1 tablespoon Soy Sauce; 1-2 teaspoons Wasabi Paste; 2-3 tablespoons Japanese Mayonnaise; Salt *optional

9 cooks are planning to make this

Hiroko Liston @hirokoliston

Melbourne, Australia

I want to encourage people who are not familiar with sea vegetables to try them. Some types of sea vegetables, that I am trying not to call ‘seaweeds’, have slimy texture and fishy smell. I understand it might be challenging for some people to eat them. I think ‘Kombu’ (kelp) is easier to try. Dried shredded kelp can be simply soaked in water and used for cooking or salad. Try this salad. I hope you like it.

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Ingredients

2 to 4 servings

20 g Dry Shredded ‘Kombu’ (Kelp)
1/4 Onion *thinly sliced
1/2 Carrot *sliced into fine strips
1 (*95g) Canned Tuna *drained
1 tablespoon Soy Sauce
1-2 teaspoons Wasabi Paste
2-3 tablespoons Japanese Mayonnaise
Salt *optional

Cooking Instructions

1

Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2

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.