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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 Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is now a great deal more popular than in the past and rightfully so. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get us to follow a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically think that healthy diets require a great deal of work and will significantly alter how they live and eat. In reality, however, just making some small changes can positively impact daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you most probably pick out a lot of food items out of habit. As an example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it has. Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Add fruits or spices to enhance the flavor and now you have a breakfast that can be a normal part of your new healthy eating regimen.
Evidently, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to kombu & tuna wasabi mayo salad recipe. You can cook kombu & tuna wasabi mayo salad using 8 ingredients and 2 steps. Here is how you do it.
The ingredients needed to cook Kombu & Tuna Wasabi Mayo Salad:
- Get 20 g Dry Shredded ‘Kombu’ (Kelp)
- You need 1/4 Onion *thinly sliced
- You need 1/2 Carrot *sliced into fine strips
- Provide 1 (*95g) Canned Tuna *drained
- Get 1 tablespoon Soy Sauce
- Get 1-2 teaspoons Wasabi Paste
- Take 2-3 tablespoons Japanese Mayonnaise
- Provide Salt *optional
Instructions to make Kombu & Tuna Wasabi Mayo Salad:
- Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
- 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.
Simply soak this kombu for dashi with bonito fish flakes to make a homemade dashi stock - the delicious base for Japanese soups, sauces and dressings. Not bad for a piece of seaweed. Kombu is a sea vegetable and is the key ingredient used to make Dashi, a stock popular in Japanese cooking. Try cooking it with Clearspring dried Shiitake mushroom to create a balanced, umami-rich base for your soups, stews and sauces. It's similar in flavour to Nori seaweed and contains many of the same vitamins and minerals, however, nori is seaweed and Kombu is kelp.
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