FOLLOW US
MENU
Ingredients:
| 1 (180 g) | can | tuna chunks in water, drained |
| 1 (160 g) | pc | cucumber, cubed |
| 1 (20 g) | stalk | onion leek, sliced |
| 1 (100 g) | head | Iceberg lettuce, rinsed, cored and leaves pat-dried |
| 1/2 | cup | MAGNOLIA REAL MAYONNAISE |
| 1/4 | cup | Sriracha hot sauce |
| 1/2 | tbsp | sugar |
| 1/8 | tsp | iodized fine salt |
| 1/4 (27.5 g) | cup | store-bought tempura batter mix |
| 6 | tbsp | cold water |
| 1 | cup | cooking 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)
By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.
