Japanese-Style Tuna, Egg & Greens Salad Bowl
This Japanese-Style Tuna, Egg & Greens Salad Bowl is a vibrant medley of flavors and textures, featuring creamy tuna salad enriched with hard-boiled eggs. Served atop a bed of crisp greens and optional rice, it's a fresh and satisfying meal perfect for lunch or dinner.
Ingredients
Tuna Salad Base
- 400 gcanned tuna, drained
- 4hard-boiled eggs, chopped
- 100 gJapanese mayonnaise
- 1 tspmustard
- 1 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tbspsesame seeds
Fresh Veggies
- 200 gmixed salad greens
- 1cucumber, thinly sliced
- 3scallions, finely chopped
Optional Base
- 300 gcooked rice
- to tastenori strips
Instructions
- 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
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.
- 3
Slice the cucumber thinly and chop the scallions. Prepare mixed salad greens and place them into individual serving bowls or plates.
- 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.
- 5
Finish the salad bowl by sprinkling additional sesame seeds on top for extra crunch. Serve immediately and enjoy!
Nutrition per serving
Notes
- •For a creamier texture, adjust the amount of mayonnaise according to your preference.
- •You can add other vegetables like cherry tomatoes or avocado for more flavor and nutrition.
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