Tuna Mayo Salad with Rengon Noodles" Recipe! Crunchy texture and umami of tuna mayo

This is a recipe for "Rengon no Tuna Mayo Salad," a delicious combination of crispy brick and moist, umami-flavored tuna mayo. It can also be made and leftover.

Material ( For 2 persons )
lotus root	100g (3.53oz)
canned tuna	1 can
small green onion	two (long cylindrical things)
mayonnaise	1 tablespoon
Mentsuyu (3 times concentrated)	1 teaspoon
out of order	small quantity

We would like to introduce a recipe for "Renkon no Tuna Mayo Salad. The crispy texture of the lotus root is exquisitely delicious with the moist, umami-flavored tuna mayo. It can also be made and leftover.

Brussels Sprouts with Tuna Mayo Salad

Ingredients (2 servings)

100 g lotus root
1 can tuna
2 small green onions
1 tablespoon mayonnaise
1 teaspoon men-tsuyu (3 times concentrated)
A pinch of pepper

Tuna-mayonnaise salad with lotus root

Split lotus root in half lengthwise and slice into 5mm slices.


Place in a heatproof container, cover with fluffy plastic wrap, and heat in a 600W microwave oven for 3 minutes.


In a separate container, mix mayonnaise, mentsuyu, pepper, and drained tuna.


Add the lotus root and mix.


Finish by sprinkling with chopped small green onions.

How does lotus root tuna mayo salad taste?

The crispy texture of the lotus root is exquisitely delicious with the moist and umami-flavored tuna mayo. The small green onions add color and a refreshing flavor. This dish can be easily made in a microwave oven without using fire. This recipe is also delicious cold, so it is recommended to be leftover.