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Great recipe for Leek and tuna salad with vinegar and miso (negi to magurono nuta). If it's hard to get raw tuna, steamed chicken is also recommended. I had leftover of raw tuna.
To get started with this recipe, we must first prepare a few components. You can cook leek and tuna salad with vinegar and miso (negi to magurono nuta) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Leek and tuna salad with vinegar and miso (negi to magurono nuta):
- Make ready 100 g raw tuna (or salmon, steamed chicken)
- Take 1 leak
- Take 【seasonings】
- Prepare 1/2 tbs miso (I prefer white miso)
- Take 1/4 tbs sugar
- Get 1/4 tbs mirin
- Take 1/4 tbs vinegar
- Get Japanese mustard if you like
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. This light and fresh Seared Tuna Salad is a healthy lunch option mixed with mangoes and avocados and topped with a Miso vinaigrette.
Instructions to make Leek and tuna salad with vinegar and miso (negi to magurono nuta):
- Cut leak in half longway, then cut into bite size. Cut raw tuna into bite size.
- Boil leak in boiling water for 30 seconds. Drain water in a strainer and run water to it. Then squeeze out water of the leak with your hands.
- Mix all the seasons.
- Decorate leak and tuna, then dress with the mixed seasonings.
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