|1 (185g)||can||SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained|
|1 (160g)||pc||cucumber, cubed|
|1 (20g)||stalk||stalk onion leek, sliced|
|1 (100g)||pc||Iceberg lettuce, rinsed, cored and leaves pat-dried|
|1/2||cup||MAGNOLIA REAL MAYONNAISE|
|1/4||cup||sriracha hot sauce|
|1/8||tsp||iodized fine salt|
|4||tbsp||store-bought tempura mix|
|1||cup||GOLDEN FRY PALM OIL|
Combine all dressing ingredients in a large bowl. Gently fold in tuna, cucumber, and leeks. Chill and set aside.
To make tempura flakes, dissolve tempura mix in cold water. Heat oil. Dip fork tines in the batter and let it drip into the hot oil. Fry for a minute or until crisp. Strain and set aside.
Arrange lettuce in a bowl. Add tuna mixture and top with tempura flakes.
Makes 4 servings.
(Yield: 4 cups/1 cup per serving)