Adding shiso furikake to your regular tuna and macaroni mayo salad gives it a refreshing flavor reminiscent of springtime in Japan. It also makes for the perfect dish while enjoying a picnic under the blooming sakura trees!
- ¼ onion
- Water (for soaking and boiling)
- ½ cucumber
- Pinch of salt*
- 50g macaroni
- 1 can (net weight 50g) no oil tuna
- 3 Tbsp mayonnaise
- 1 Tbsp olive oil
- ½ Tbsp Red Shiso Furikake
- ½ tsp soy sauce*
- Small negi (spring onion) to taste (chopped)
- Cut the onion into thin slices, soak in water for 5 minutes, and drain.
- Cut the cucumber into thin slices, add a pinch of salt, wait for some of the water to drawn out then squeeze out any excess water.
- Add the macaroni to a pot of water and boil as indicated on the package. Rinse under running water and drain.
- Put the tuna in a bowl and break up well. Mix in the mayonnaise, olive oil, red shiso furikake and soy sauce. Add the soaked onion slices, cucumber and macaroni. Mix well.
- Serve sprinkled with chopped negi.
Note: Drain the ingredients well before dressing to prevent a watery finish.
*Available for single item purchase at our Market: Michi no Eki