![]() Add the macaroni, tuna, peas, and pepper. Once the water is boiling, stir in the macaroni, and return to a boil. In a large salad bowl combine the mayonnaise, lemon juice, dill, and pepper. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Don’t forget to check out my food glossary if you’d like to read more about other common Asian food ingredients I use in my recipes.Īnd that’s all that you really need to know for this recipe! Make it for your next potluck, or for an easy cold lunch. In a large pot of boiling, salted water, cook the noodles according to package directions until al dente. I skip the salt for this mac salad and just sprinkle furikake until it’s salty and crunchy enough. Canned albacore tuna is tossed with celery, dried cranberries, sour cream, mayo, lemon juice, and simple spices. Think of it like Everything But the Bagel Seasoning, except Asian. It typically consists of seaweed, sesame seeds, and/or a variety of other spices, depending on what flavor you buy (dried fish, shiso leaves, wasabi, etc.). I accidentally bought wasabi furikake instead of my usual nori furikake, but it ended up being so good! For those of you new to furikake, it’s essentially a seasoning blend you can sprinkle on anything. Furikake For EveryoneĪs for the furikake, you can use whatever type you like best. Just swapping out regular mayo for Japanese mayo automatically makes tuna mac salad so much more flavorful. It’s tangier and creamier and, in my opinion, BETTER. From what I’ve read, what makes it different from American mayonnaise is that it uses egg yolks instead of whites, rice vinegar instead of white, and has some additional spices added. This meal is quick and easy to make and produces a flavorful, tuna salad. Japanese mayonnaise is a staple condiment in my kitchen. Canned albacore tuna is tossed with celery, dried cranberries, sour cream, mayo, lemon juice, and simple spices. But I got a surprising amount of messages about it when I posted it to my instagram stories, so here we are! This tuna macaroni salad really isn’t that different from the one you’ve probably had growing up (assuming you grew up in an American suburb like mine), with two exceptions: Japanese mayonnaise and furikake. Cook the macaroni: In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Boil pasta in a large pot of salted water according to package directions. The recipe for my furikake tuna macaroni salad is so easy, it probably doesn’t need its own blog post. The tuna adds a little extra protein and flavor to a classic macaroni salad Make dressing and set aside.
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