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Japanese potato salad with tuna

updated

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Ingredients for 2 servings:

  • 4 large potatoes, waxy
  • 1 m.-sized onion(s)
  • 1 can of tuna, approx. 180 g
  • 4 tbsp soy sauce
  • 4 tbsp mayonnaise
  • 2 tbsp white vinegar
  • some sesame
  • some pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Boil the potatoes until soft and let cool. This is best done the day before. Thinly slice the onion. Heat the onions and 2 tablespoons of mayonnaise in a pan over medium heat. When the mayonnaise has thinned, add the tuna with the liquid from the can and 2 tablespoons of soy sauce. Simmer for about 4-5 minutes. Slice the potatoes and place them in a bowl. Add the vinegar and stir gently. Empty the tuna mayonnaise from the pan into the bowl and mix with the remaining mayonnaise and soy sauce. Season to taste with a little sesame seeds and black pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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