Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, kombu & tuna wasabi mayo salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Kombu & Tuna Wasabi Mayo Salad is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Kombu & Tuna Wasabi Mayo Salad is something that I have loved my entire life.

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To get started with this recipe, we must prepare a few components. You can have kombu & tuna wasabi mayo salad using 8 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Kombu & Tuna Wasabi Mayo Salad:

1. Take 20 g Dry Shredded ‘Kombu’ (Kelp)
2. Take 1/4 Onion *thinly sliced
3. Get 1/2 Carrot *sliced into fine strips
4. Make ready 1 (*95g) Canned Tuna *drained
5. Take 1 tablespoon Soy Sauce
6. Get 1-2 teaspoons Wasabi Paste
7. Take 2-3 tablespoons Japanese Mayonnaise
8. Make ready Salt *optional

The kombu gives dashi and every dish made from it a rich umami flavor. Kombu can be found at Asian markets and some chain grocery stores. Look for kombu with plenty of the cloudy white crystals over. Kombu contains iodine, potassium, magnesium, calcium, iron and iodide.

Steps to make Kombu & Tuna Wasabi Mayo Salad:

1. Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2. In a mixing bowl, place Soy Sauce and Wasabi, stir to combine, then add Mayonnaise and mix. Add all other ingredients and combine well. Season with Salt if required.

Kombu is generally believed to act as a laxative. Kombu is a Japanese word that describes most any edible kelp from the Laminaria family, though it Most of the kombu sold in stores comes from kelp farms, and is usually available fresh, frozen, dried. Welcome to www.kombu.de. the source of independent and uncommercial information about the health promoting beverage Kombucha. Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea. Because fresh kombu has a short shelf life, this seaweed is most often sold dried.

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