Cabbage Tuna Mayo Salad

Ingredients

• 0.5 玉 Cabbage (Cut into slightly thick julienne strips)
• 1 缶 Canned tuna (Drain the oil or water. Assumes a standard can containing approximately 70g)
• 1 袋 Bonito flakes (Assumes a standard small packet of approximately 3g)
• 1 大さじ Soy sauce
• 2.25 大さじ Mayonnaise (Use between 2 and 2.5 tbsp, adjusting to taste)
• 1 小さじ Shio koji
• Ground sesame seeds (Add to taste)

Steps

1. 1

   Wash the cabbage and cut it into slightly thick julienne strips. Remove any large pieces of core and cut the cabbage into bite-sized pieces.

2. 2

   Place the cabbage in a microwave-safe container and cover loosely with plastic wrap. Microwave at 600W for 4–5 minutes, until the cabbage is tender and sweet.

3. 3

   Remove the container from the microwave and let the cabbage cool slightly until it is safe to handle. Taking care not to burn yourself, transfer the cabbage to a colander or similar vessel and squeeze out as much moisture as possible. Excess liquid will dilute the flavor, so drain it thoroughly.

4. 4

   Place the drained cabbage in a bowl. Add the soy sauce, mayonnaise, shio koji, and ground sesame seeds.

5. 5

   Drain the liquid or oil from the tuna and add it to the bowl. Add the bonito flakes.

6. 6

   Mix everything thoroughly until the seasonings are evenly distributed, then transfer to a serving dish. Taste and adjust the mayonnaise or ground sesame seeds as desired before serving.

Notes

Thoroughly draining the cabbage prevents the flavor from becoming diluted and produces a more delicious result. For a variation, add a small amount of miso to increase the richness and create a different flavor.

Nutrition per serving

• side dish
• salad
• microwave
• quick
• 10-minute recipe
• gluten-free
• Japanese
• tuna