Tuna with Ashitaba in Walnut Sauce
This recipe can be for meat-eaters and vegetarians alike. In this blog, we have talked much about the benefits of ashitaba. From now on, I will be sharing some exciting recipes that will meet a wide interpretation of “a healthy meal” containing ashitaba, so you will learn a lot further on how to include ashitaba in your diet.
To begin our journey, we will start with Tuna with Ashitaba in Walnut Sauce. This is a mild and tasty dish that can be offered to healthy eaters and those pesco-vegetarians like me. So get ready to broaden your culinary horizons and experiment with new entrées by trying more to make meals with ashitaba.
Ingredients (good for four people):
- 200g ashitaba leaves
- 1 small can tuna
- 60g mayonnaise
- 30g walnuts
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- Wash ashitaba leaves and cut each tomorrow leaf to the length of 2 to 3cm.
- Boil the leaves and once done, squeeze out excess water.
- Toss the boiled ashitaba leaves to a mortar and together with the walnuts, chop them finely and season with soy sauce and sugar.
4.Open the two cans of tuna. Lightly squeeze the oil.
5. Add in mayonnaise and a little of soy sauce.
6. Serve to plate with lime wedges and rice.
Tuna with Ashitaba in Walnut Sauce is a great dish when you’re always on-the-go. You can prepare this easily for busy mornings, quick lunch and for a low-calorie dinner. If you have it in the office, you can re-heat the food and don’t be surprised when your colleagues stop by to see what smells so good.