This Japanese -style tuna potato salad is creamy, rich and full of flavors of Asian umami. It has tuna, cucumbers, bonito flakes and is thrown into mayonnaise soybean sauce.
This simple but tasty potato salad is fine with any meal! It is fast and easy to prepare, so delicious, and can also be done in advance.
This dish is full of flavors rich in humans of tuna, tamari and Bonito. There is also a pinch of smoke, thanks to the Bonito flakes. Using both mayonnaise and yogurt for the seasoning, the dish becomes perfectly creamy but lighter than most potato salads out there.
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Tips to prepare tuna potato salad
I love add cucumber in my potato salad for a fresh and crunchy consistency. To prevent your salad from becoming a soil, I highly recommend leaving for a few minutes with a little salt and squeezing excess water from cucumber before adding to the rest of the ingredients (see details in the recipe).
The same goes for canned tuna. Make sure to download the liquid well before adding the salad!
Ingredients for this recipe
- Mini cucumber – thinly cut or use a mandolin to cut.
- Rust potatoes
- Tamari are sauce
- Avocado mayonnaise – or normal mayonnaise
- Yogurt without unsweetened milk – I use almond milk yogurt
- Bonito Flakes – The better, the better. Bonito adds a flavor full of smoked humans.
- Canned tuna: make sure to drain well before mixing.
- Sesame oil
- Salt and Pepe
Optional seasonings:
- Thin slices shawls
- Pepe Shichimi
How to prepare the tuna potato salad
1. Come on cucumber. Place the sliced cucumber in a bowl and sprinkle the salt. Leave sitting for about 3 minutes, then squeeze the water from the cucumber. Set aside.
2. Cook the potatoes. Peel the potatoes and cut into cubes from a thumb. Put them in a large hood and cover with water. Cook the potato cubes for 10-12 minutes or until they are soft but not soft. Drain using a filter.
3. Add the condiments. In a large bowl, place the cooked potato, the mayonnaise, the yogurt, the tamary soy sauce and the Bonito flakes. He throws well, slightly crushing the potato with a fork.
4. Add the tuna! Add the cucumber and canned tuna. Mix gently. Regulate the flavor with salt and pepper.
Optional: Top with chopped shallot and Shichimi pepper.
Frequent questions
You can replace other vegetables such as corn beans, chopped carrots or red sliced onion. I recommend keeping the volume around ⅔ cup for a good balance with the rest of the ingredients.
The tuna potato salad can be chilled for a maximum of 3-4 days, strictly covered. I do not recommend freezing because the consistency of the potato changes significantly.
See other recipes with tuna …
Recipe
This Japanese -style tuna potato salad is creamy, rich and full of flavors of Asian umami. It has tuna, crunchy cucumbers, bonito flakes and thrown into the mayonnaise soy sauce.
Ingredients
- 1 mini seedless cucumber cut very thinly
- 2 pizzichi salt
- 2 middle rust potatoes 1½ pounds with bright skin
- 1 table spoon Tamari are sauce
- 3 spoons Avocado mayonnaise or normal mayonnaise
- 3 spoons Yogurt without milk without sugar I use almond milk yogurt
- 3 spoons Bonito Flakes
- 1 Candies canned tuna 5 ounce dimensions, drained
- 2 spoons sesame oil or more
- Salt and pepper to taste
Optional seasonings
- Finley with scarred slices
- Pepe Shichimi
Prevent the screen from becoming dark
Instructions
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Place the sliced cucumber in a bowl and sprinkle the salt. Leave sitting for about 3 minutes, then squeeze the water from the cucumber. Set aside.
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Peel the potatoes and cut into cubes from a thumb. Put them in a large hood and cover with water. Cook the potato cubes for 10-12 minutes or until they are soft but not soft. Drain well using a filter.
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In a large bowl, place the cooked potato, the mayonnaise, the yogurt, the tamary soy sauce and the Bonito flakes. He throws well, slightly crushing the potato with a fork.
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Add the cucumber, canned tuna and sesame oil. Mix gently. Regulate the flavor with salt and pepper.
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Optional: Top with chopped shallot and Shichimi pepper.
Notes
The tuna potato salad can be chilled for a maximum of 3-4 days, strictly covered. Freezing is not recommended since the consistency of the potato changes significantly.
Nutrition
Service: 1serviceCalories: 223KcalCarbohydrates: 21GProtein: 12GFat: 11GSaturated fat: 2GPolynsaturo fat: 6GMonolysatuine fat: 3GTrans fat: 0.02GCholesterol: 20mgSodium: 613mgPotassium: 536mgFiber: 1GSugar: 1GVitamin A: 32IuVitamin C: 8mgSoccer: 38mgIron: 2mg
Nutritional information on this website is only an esteem and are provided for convenience and only as courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
