The funny thing about mayo is: like many other now tasty to me foodstuffs, I used to dislike it. It probably didn’t help that the first memory I have of it is on warm bologna sandwiches where it was gloopy and just plain weird. I think the first time I started liking mayo was when it was cold and used as more of a dipping sauce as opposed to a spread. For the record, extra crispy fries dipped into garlic mayo is a resounding YES in my books.
If you’re not a mayo fan, you have to try Kewpie mayo: the ubiquitous clear, red-topped squeeze bottle of mayo found in practically every Japanese household. It’s tangy from rice vinegar, slightly sweet, and extra creamy. It is absolutely delicious and found on a bunch of classic Japanese dishes like takoyaki and okonomiyaki. It works especially well as a stand in for anywhere your might use mayo, like this tuna salad.
This salad is a little umami bomb and absolutely the perfect moreish no-carb snack. To a can of drained tuna, I stirred in a little bit of kewpie mayo, white miso instead of salt, celery for crunch, and green onions for bite. Instead of bread or crackers, I scooped it onto crispy seaweed. Super oishii!
Miso Tuna Salad Recipe
- 1 tablespoon white miso paste, or to taste*
- 2 tablespoons kewpie mayonnaise
- 1 can of tuna, drained
- 2 tablespoons diced celery
- 2 tablespoons sliced green onions
- pepper, to taste
- crackers, toasted bread, or seaweed, if desired
Mix together the miso and kewpie until smooth. Add the drained tuna, celery and green onions. Mix throughly and season to taste. Enjoy on it’s own or on top of crackers, toast, or seaweed.
Notes: Adjust the miso content to taste, miso pastes vary greatly in terms of saltiness. Also, feel free to add more kewpie mayo if needed.