Furikake Kewpie Tuna Macaroni Salad
This delicious Furikake Kewpie Tuna Macaroni Salad is a quick and flavorful combination perfect for any meal.
Equipment
- Large pot
- Colander
- Mixing bowl
Ingredients
- 1 box elbow macaroni uncooked (16 oz)
- 1 cup frozen peas not thawed
- 1 cup Japanese mayonnaise
- 12 oz canned tuna drained
- 2-4 tbsp lemon juice (about one large lemon)
- 1 red bell pepper diced
- furikake of choice, to taste
Instructions
- Start by boiling a large pot of water and toss in the elbow macaroni. Cook it until it is al dente, which usually takes about 8 to 10 minutes, keeping an eye on it for that perfect bite. Do not forget to stir occasionally so it does not stick.
- Once the macaroni is nearly done, throw in the frozen peas and let them cook for the last couple of minutes. This gives them just enough time to get warm and bright in color.
- When everything is cooked, drain the macaroni and peas in a colander. Rinse them quickly under cold water to stop the cooking process and keep that lovely texture.
- In a large bowl, gently fold in the canned tuna, breaking it up a bit as you go.
- Stir in the Japanese mayonnaise and a splash of lemon juice, tasting as you go to find your desired tanginess.
- Toss in the diced red bell pepper for a pop of color and crunch.
- Sprinkle in the furikake, starting with a little and adjusting to fit your taste.
- Let the salad chill in the fridge for a bit, which allows the flavors to mingle comfortably. Once ready to serve, give it a quick stir.
Notes
Store covered in the fridge. Leftovers can be stored for up to 3 days.
If pasta clumps together after rinsing, rinse it thoroughly and gently separate any stuck pieces using your fingers.
When a salad feels too heavy from the mayo, try reducing it and adding more vegetables for a lighter texture.
If the furikake flavor is too strong, begin with a small amount and gradually increase to your preferred taste.