Japanese-Style Tuna, Egg & Greens Salad Bowl

Nutrition · per serving

Steps

1. 1

   Start by boiling the eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot and remove from heat, letting the eggs sit for 10-12 minutes. Afterward, cool the eggs in cold water, then peel and chop.

2. 2

   In a large bowl, combine the drained canned tuna, chopped hard-boiled eggs, Japanese mayonnaise, mustard, soy sauce, rice vinegar, and sesame seeds. Mix well until all ingredients are evenly coated.

   400 g canned tuna, drained4 hard-boiled eggs, chopped100 g Japanese mayonnaise1 tsp mustard1 tbsp soy sauce1 tbsp rice vinegar1 tbsp sesame seeds
3. 3

   Slice the cucumber thinly and chop the scallions. Prepare mixed salad greens and place them into individual serving bowls or plates.

   200 g mixed salad greens1 cucumber, thinly sliced3 scallions, finely chopped
4. 4

   If using rice as a base, spoon the cooked rice into the bowls over the greens. Top with the tuna salad mixture and garnish with chopped scallions and nori strips if desired.

   300 g cooked rice3 scallions, finely chopped
5. 5

   Finish the salad bowl by sprinkling additional sesame seeds on top for extra crunch. Serve immediately and enjoy!

Origin & History

Tuna salad is a popular offering in Japanese cuisine, often enjoyed in various forms such as a sandwich filling or on rice. This particular bowl combines Western-style tuna salad elements with a Japanese flair, exemplifying the cultural fusion found in Japan's modern food landscape.