Tuna Mayonnaise Salad with Rape Blossoms and Boiled Eggs

 

Ingredients (Serves 2):

100g Rape Blossoms

2 Boiled Eggs

40g Crab-Flavored Kamaboko

[A] 1 Can (70g) Tuna in Oil

[A] 3 Tablespoons Mayonnaise

[A] 1 Teaspoon Mentsuyu (3x Concentrated)

[A] 1/2 Teaspoon Sugar

[A] 1/2 Teaspoon Grated Garlic

Directions:

1. Add salt (not included in the recipe, 1 Tablespoon per 1 L of water) to boiling water and blanch the rape blossoms in salted water for about 1 minute. Cool in cold water and squeeze out the excess water.

2. Cut the rape blossoms from 1. into bite-sized pieces.

3. Add [A] to a bowl and mix well.

4. Add 2. and the shredded crab-flavored kamaboko to 3. and mix well. To finish, add roughly chopped boiled eggs, mix quickly and it's done!