Tuna Salad with Chili Crisp
Equipment
Ingredients
Salad
Ventresca tuna, oil-packed
225 g
Persian cucumbers, smashed and roughly chopped
250 g
Red onion, thinly sliced
0.5 piece
Rice vinegar
240 ml
Arugula
20 g
Fresh cilantro leaves, roughly chopped
15 g
Labneh
60 g
Chili crisp
60 g
Salt
1 tsp
Pepper
1 tsp
Panko & Sesame Seed Mix
Panko bread crumbs
85 g
Sesame seeds
45 g
Lemon zest
3 tbsp
Dressing
Kelp chili crisp
45 g
Toasted sesame oil
30 ml
Lemon juice
1 piece
Tamari
15 ml
Instructions
Prepare cucumbers and onion
Smash and roughly chop Persian cucumbers. Thinly slice half small red onion. Place in bowl and cover with rice vinegar. Let quick pickle for 10 minutes.
Make panko sesame topping
Combine panko bread crumbs, sesame seeds, and lemon zest in a small bowl. Mix well and set aside.
Prepare dressing
In a small bowl, whisk together kelp chili crisp, toasted sesame oil, lemon juice, and tamari. Season with salt and pepper to taste.
Drain tuna and chop herbs
Drain Ventresca tuna from oil. Roughly chop cilantro leaves. Drain pickled cucumbers and onion, reserving some vinegar if desired.
Assemble salad
In a large bowl, combine drained tuna, pickled cucumbers and onion, arugula, and chopped cilantro. Toss with dressing. Season with salt and pepper.
Original recipe
Storage
Best eaten fresh. If storing, keep dressing separate.
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