This Japanese-style salad is all about that satisfying crunch of lotus root tossed with tuna in a mustard mayo dressing! Light, fresh, and totally delicious♪
Ingredients
3 servings- Lotus root (renkon)300g–400g
- Canned tuna1 can
- ★Mustard1–2 tbsp
- ★Mayonnaisesame amount as tuna
- ★Mentsuyu (noodle dipping sauce)2 tbsp
Directions
15 min- 1
Cut 300g–400g of lotus root into wedge-shaped pieces and boil briefly.
- 2
Drain the boiled lotus root well and place in a bowl. Add 1 can of tuna, then mix in the ★ seasonings until everything is well combined.
Tips
If you prefer a crunchier texture, reduce the boiling time. When seasoning, start with a smaller amount and adjust to taste — it's easier to add more than to fix an overdressed salad.
Nutrition
Per serving- Calories155 kcal
- Protein4.7 g
- Fat6 g
- Carbs9.3 g
- Sodium0.8 g
This Japanese-style salad is all about that satisfying crunch of lotus root tossed with tuna in a mustard mayo dressing! Light, fresh, and totally delicious♪
Ingredients
3 servings- Lotus root (renkon)300g–400g
- Canned tuna1 can
- ★Mustard1–2 tbsp
- ★Mayonnaisesame amount as tuna
- ★Mentsuyu (noodle dipping sauce)2 tbsp
Directions
15 min- 1
Cut 300g–400g of lotus root into wedge-shaped pieces and boil briefly.
- 2
Drain the boiled lotus root well and place in a bowl. Add 1 can of tuna, then mix in the ★ seasonings until everything is well combined.
Nutrition
Per serving- Calories155 kcal
- Protein4.7 g
- Fat6 g
- Carbs9.3 g
- Sodium0.8 g
Tips
If you prefer a crunchier texture, reduce the boiling time. When seasoning, start with a smaller amount and adjust to taste — it's easier to add more than to fix an overdressed salad.