Easy Kombu & Tuna Wasabi Mayo Salad Best Recipes

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Before you jump to Kombu & Tuna Wasabi Mayo Salad recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit And Healthy.

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Your main meals should also include fish like salmon or lean proteins, as these will also be able to help your health. The beauty of salmon is that along with other nutrients it's also loaded with Omega-3. Now when you choose to have a steak for supper one thing you should remember is that 3 ounces will present you with all the protein you will require for the day. Also before preparing your steak you really need to trim the fat that you can see from it to keep from consuming extra fat.

By simply following a number of the suggestions above you will find that you will end up living a healthier life. The pre packaged processed foods that you can find in any store is in addition not good for you and alternatively you should be cooking fresh nourishing foods.

We hope you got benefit from reading it, now let's go back to kombu & tuna wasabi mayo salad recipe. To make kombu & tuna wasabi mayo salad you need 8 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to cook Kombu & Tuna Wasabi Mayo Salad:

1. You need of Dry Shredded ‘Kombu’ (Kelp).
2. You need of Onion *thinly sliced.
3. Prepare of Carrot *sliced into fine strips.
4. Get of (*95g) Canned Tuna *drained.
5. Take of Soy Sauce.
6. Use of Wasabi Paste.
7. Use of Japanese Mayonnaise.
8. Take of Salt *optional.

Steps to make Kombu & Tuna Wasabi Mayo Salad:

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..

Kombu is one of the two key ingredients used in dashi stock. Buy kombu in health food stores or in Asian grocery stores. Kombu is available in many dried forms including strips, cut squares, and in little bundles (shown). Japanese dashi is always made with kombu, which is a dried kelp full of glutamic acids. The kombu gives dashi and every dish made from it a rich umami flavor.

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