Japanese Tuna Pasta Salad
Whisked together in minutes, this Japanese tuna pasta salad is your new favorite easy comfort dish.
Equipment
- Medium pot
- Colander/strainer
- Mixing bowl
- Knife & cutting board
- Measuring spoons/cups
- Small bowl or whisk
Ingredients
- 200g dry shell pasta
- 160g canned tuna drained
- 1 large carrot julienned
- 1 medium cucumber thinly sliced
- ½ cup Kewpie Japanese mayonnaise
- 2 tsp rice vinegar
- 1 tsp honey
- ⅓ tsp salt
- ¼ tsp ground black pepper
- 2 sheets roasted nori torn into strips
Instructions
- Cook the pasta. Bring a medium pot of salted water to a boil. Add 200g of dry shell pasta according to package instructions. Drain and let it cool slightly.
- Prepare the vegetables. Lightly salt 1 medium cucumber and let it sit for 5 minutes, then gently squeeze out excess water. Julienne 1 large carrot and blanch in hot water for 30 seconds. Drain well. These crisp vegetables add color and freshness to your Japanese tuna pasta salad.
- Make the dressing. In a small bowl, combine 120g Japanese mayonnaise, 2 tsp rice vinegar, 1 tsp honey, ⅓ tsp salt, and ¼ tsp black pepper. Whisk until smooth.
- Combine ingredients. In a large mixing bowl, add the cooked pasta, drained 160g canned tuna, blanched carrot, and cucumber. Gently toss with the dressing until everything is evenly coated. Mixing carefully keeps the pasta intact while distributing the creamy dressing.
- Chill and serve. Chill in the refrigerator for 10–15 minutes if desired. Before serving, sprinkle 2 sheets of roasted nori on top. Enjoy!
Notes
Products I Used
- Canned Tuna: Century Tuna Chunks
- Japanese Mayonnaise: Kewpie Japanese Mayo
- Rice Vinegar: Ottogi Brown Rice Vinegar
- Honey: Capilano Pure Honey
- Roasted Nori: Bibigo Roasted Seaweed