May 30, 2017

Quick-Fix Tuna and Mizuna Salad Using Japanese Sesame Dressing

Getting back on track after the long weekend can be draining, not just physically, it also took a toll mentally. Since we can't really avoid dragging ourselves back to work, at least we can take a break from serious cooking in the household. 

Salad sounds like a good idea, and don't be ashamed asking for help from store-bought salad dressing. There is no better time to use the already-made dressing after the holidays. 

Tuna and mizuna salad using Japanese sesame dressing -


  • 1 bundle/pack mizuna
  • 12 slices sashimi grade tuna
  • 1 wax apple (can be substitute with sweeter tasting apple)
  • 1 small can kernel corn
  • 1/2 kumquat (can be substitute with citrus)
  • Some Japanese goma/sesame dressing
  • Some toasted white sesame seeds
  • Some extra virgin olive oil (if needed)
  • Some tsuyu (if needed)


Chop the mizuna into shorter strips, about 2 inches in length. Drain the canned kernels. Chop the wax apple into bite size pieces. Wax apple can be hard to find even at a Chinese grocery store. In that case, use sweeter tasting apple instead.

Taste the Japanese goma dressing first and see if need to adjust the flavor with additional extra virgin olive oil and tsuyu. Toss with mizuna, kernels, and wax apple together with small amount of dressing. 

Kumquat usually comes with sashimi grade tuna, so how not make a good use of it? Kumquat can also be substitute with citrus. 

Drizzle some kumquat juice over tuna first. 

Arrange tuna slices on top of the salad. Drizzle some more goma dressing. Sprinkle some toasted white sesame seeds and squeeze the remaining kumquat juice all over for a refreshing touch. 

Play around the ingredients per your preference, perhaps use more seafood such as scallops, abalone, and shrimps. 

No splashing oil and easy cleaning afterward, just what we need after the long weekend right?

Other salad recipes:

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