SPICY CRUNCHY TUNA SALAD


Ingredients:

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

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

4 tbsp store-bought tempura mix
6 tbsp cold water
1 cup GOLDEN FRY PALM OIL

Procedure:

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)


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