SPICY CRUNCHY TUNA SALAD

Ingredients:

1	can (180 g)	tuna chunks in water, drained
1	pc (160 g)	cucumber, cubed
1	stalk (20 g)	onion leek, sliced
1	head (100 g)	Iceberg lettuce, rinsed, cored and leaves pat-dried

Dressing

1/2	cup	MAGNOLIA REAL MAYONNAISE
1/4	cup	Sriracha hot sauce
1/2	tbsp	sugar
1/8	tsp	iodized fine salt

Tempura Flakes

1/4	cup (28 g)	store-bought tempura batter mix
6	tbsp	cold water
1	cup	cooking oil

Procedure:

1. Combine all dressing ingredients in a large bowl. Gently fold in tuna, cucumber, and leeks. Chill and set aside.

2. 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.

3. Arrange lettuce in a bowl. Add tuna mixture and top with tempura flakes.

Makes 4 servings.

(Yield: 4 cups/1 cup per serving)

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