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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 Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today much more popular than in the past and rightfully so. There are many health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Although we’re constantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that lots of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making a few small changes can positively affect daily eating habits.
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Hence, it should be quite obvious that it’s not at all hard to add healthy eating to 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 have kombu & tuna wasabi mayo salad using 8 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to cook Kombu & Tuna Wasabi Mayo Salad:
- You need 20 g Dry Shredded ‘Kombu’ (Kelp)
- Take 1/4 Onion *thinly sliced
- Get 1/2 Carrot *sliced into fine strips
- You need 1 (*95g) Canned Tuna *drained
- Provide 1 tablespoon Soy Sauce
- Take 1-2 teaspoons Wasabi Paste
- Prepare 2-3 tablespoons Japanese Mayonnaise
- You need 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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