RECIPE: Tuna Mayo Macaroni Salad with Red Shiso Furikake

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!

Servings: 2

Ingredients:

• 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)

Instructions:

1. Cut the onion into thin slices, soak in water for 5 minutes, and drain.
2. 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.
3. Add the macaroni to a pot of water and boil as indicated on the package. Rinse under running water and drain.
4. 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.
5. 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