REINA’s Simple Recipe Vol.10 “Spring Carrot and Tuna with Yuzu-Kosho Mayo”
Here is another easy recipe that becomes even more delicious with REINA’s Organic Extra Virgin Olive Oil Oro del Desierto.
This time, we’re using the blended oil “Coupage” for a refreshing spring carrot and tuna salad with yuzu‑kosho mayo.
〈Ingredients〉
・Spring carrot … 80g
・Canned tuna … 70g
・Salt … a pinch
・Yuzu-kosho … 1/2 tsp
・Miso … 1 tsp
・Mayonnaise … 1 tbsp
・Oro del Desierto Coupage … 1 tbsp
・Parsley … as needed
〈Instructions〉
1. Thinly slice and julienne the spring carrot, sprinkle with salt, and let it soften. Drain the tuna well.
2. In a bowl, mix yuzu-kosho, miso, and mayonnaise thoroughly.
3. Squeeze excess moisture from the carrot, then add it to the bowl along with the tuna. Mix well, then add Oro del Desierto Coupage and combine again.
4. Serve on a plate and finish with parsley.
〈Tips〉
Adding Oro del Desierto at the end enhances its aroma.
If preparing ahead, mix in the olive oil right before serving for the best flavor.
※Video & supervision: GO IRIE | PRO NONBE
Watch the recipe video on REINA Official YouTube
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