Tuna Mayo (Japanese Style)
Creamy tuna filling with Kewpie mayonnaise – perfect as an onigiri filling, sandwich spread or sushi roll filling. Ready in 5 minutes.
2 Servings
Ingredients
- 1 can tuna (approx. 150 g, in water or oil, well drained)
- 2–3 tbsp Japanese mayonnaise (Kewpie recommended)
- 1 tsp cream cheese (optional, for extra creaminess)
- 1 stalk spring onion (very finely chopped)
- 1 pinch salt
- 1 pinch pepper (freshly ground)
- to taste lemon juice or sesame oil (optional)
Instructions
- Drain the tuna very thoroughly in a fine sieve, then flake coarsely with a fork – some prefer it chunky, others almost paste-like.
- Slice the spring onion into very fine rings. For more heat, include the dark green end too.
- Combine tuna, Kewpie mayo and – if using – cream cheese in a bowl until smooth and creamy.
- Fold in spring onion. Season with salt, pepper and optionally a squeeze of lemon juice or a small dash of sesame oil.
- Use immediately or store covered in the fridge for up to 24 hours. Works as an onigiri filling, bread spread, sandwich filling or salad topping.
Anzeige
A classic Japanese-Western (Yoshoku) combination: tuna meets Kewpie mayo, resulting in something universally useful. As an onigiri filling it’s practically a staple in Japanese convenience stores – but homemade tastes much fresher.