Sweet Onions and Tuna Japanese Spring Potato Salad
Sweet Onions and Tuna Japanese Spring Potato Salad

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sweet onions and tuna japanese spring potato salad. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet Onions and Tuna Japanese Spring Potato Salad is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Sweet Onions and Tuna Japanese Spring Potato Salad is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sweet onions and tuna japanese spring potato salad using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Onions and Tuna Japanese Spring Potato Salad:
  1. Take 2 Spring potatoes
  2. Take 1/2 Sweet onion
  3. Take 1 Canned tuna
  4. Make ready 2 tbsp Soy sauce
  5. Get 2 tbsp Mayonnaise
  6. Make ready 1 tbsp Vinegar
  7. Make ready 1 Ground sesame seeds
  8. Take 1 Black pepper
Steps to make Sweet Onions and Tuna Japanese Spring Potato Salad:
  1. Here are the main ingredients. Chop the onion into 5 mm wedges.
  2. Heat the frying pan and sauté the onions with 1 tablespoon mayonnaise over medium heat.
  3. When the onions are soft, add tuna without draining the soup. Add 1 tablespoon soy sauce.
  4. Sauté until you can smell the rich aroma of soy sauce. Turn the heat off before anything burns.
  5. Wash the potatoes and cover with plastic wrap. Microwave for 3 minutes at 600 W. Flip it over and microwave for another 2 minutes. Peel off the skin, chop into fourths and transfer into a bowl. Mix in the vinegar.
  6. Combine ingredients from Step 4 with the potatoes. Add 1 tablespoon soy sauce and 1 tablespoon mayonnaise. Dish it up, top with sesame and pepper, and enjoy.
  7. Here, I added some nanohana (rape blossoms) to add color.
  8. I usually eat them warm, but one person commented that they're also good when chilled.

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