Name: Cucumber and Tuna Salad with Mustard Sweet Vinegar
Cuisine: 和食
Ingredients: 2 cucumbers; 1/2 tsp salt; 1 can canned tuna (small); 1 tbsp soy sauce; 1/2 tbsp sugar; 2 tbsp vinegar; 1 tsp Japanese mustard paste (neri-karashi)

About "Cucumber and Tuna Salad with Mustard Sweet Vinegar"

An easy side dish made simply by tossing 2 cucumbers and a can of tuna. The cucumbers are halved lengthwise and thinly sliced diagonally, then salted and squeezed to balance a crunchy texture with great flavor absorption. A dressing of soy sauce, sugar, vinegar, and hot mustard creates a refreshing yet rich finish. This versatile side dish goes great with rice, drinks, or as a somen noodle topping. You can also enjoy variations by adding herbs like shiso, myoga, or toasted white sesame seeds.

Video Timestamps

Tips for Making "Cucumber and Tuna Salad with Mustard Sweet Vinegar"

Slicing
- Slice cucumbers in half lengthwise, then slice diagonally. This helps the dressing cling while keeping them crunchy.
Prep
- Sprinkle with 1/2 tsp salt, massage gently, let sit for 5 mins, then squeeze out water. This removes raw odor and prevents watered-down flavor.
Texture
- Keep the cucumber seeds in to enjoy a burst of refreshing juice with every bite.
Tuna Tip
- Use the canned tuna with its juices for deeper umami. Drain it if you prefer a lighter finish.
Seasoning
- Add half the mustard first, taste, then adjust. The mustard sharpens and balances the rich tuna flavor.
Plating
- Scoop from the bottom so every slice is coated, and pour any remaining dressing from the bowl over the top.
Variations
- Add fresh herbs like shiso, myoga, or toasted white sesame seeds for extra fragrance and flavor.

Ingredients for "Cucumber and Tuna Salad with Mustard Sweet Vinegar"

7 items

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2cucumbers
1/2tsp salt
1can canned tuna (small)
1tbsp soy sauce
1/2tbsp sugar
2tbsp vinegar
1tsp Japanese mustard paste (neri-karashi)

How to Make "Cucumber and Tuna Salad with Mustard Sweet Vinegar"

1
Cut off both ends of the cucumbers and slice them in half lengthwise (do not remove the seeds).
2
Thinly slice the halved cucumbers diagonally from one end.
3
Transfer to a bowl, sprinkle with 1/2 tsp of salt, and gently massage by hand.
4
Let sit for about 5 minutes until water draws out, then squeeze firmly by the handful to remove excess moisture.
5
Transfer the squeezed cucumbers to another bowl and add the canned tuna along with its juices.
6
Add 1 tbsp of soy sauce, 1/2 tbsp of sugar, and 2 tbsp of vinegar.
7
Add half of the mustard paste (about 1/2 tsp) and gently toss everything together.
8
Taste and add the remaining mustard paste if desired, then mix well.
9
Plate in a dish, pour the remaining sauce from the bottom of the bowl over the top, and serve.

Detailed Commentary on "Cucumber and Tuna Salad with Mustard Sweet Vinegar"

* Content organized by topics from the video.

The Ultimate Quick Side Dish: Tuna & Cucumber

Hello, I'm culinary researcher Koh Kentetsu. How is everyone doing as the weather gets warmer? I love cucumbers because they are so refreshing, and I eat them almost every day. Today, I'd like to introduce the perfect companion for when you want just one more dish on the table: "Tuna & Cucumber," which is perfect as a side dish for rice or as a snack with drinks. Although cucumber and tuna is a classic combination, adding a few Koh Kentetsu-style touches elevates it into an extraordinary side dish. It's an easy, addictive recipe that the whole family will love, so please try making it and add it to your daily rotation!

Slicing for Texture and Flavor Absorption

Let's get cooking! Today, we'll use two whole cucumbers. If you want to make a larger batch, feel free to increase it to three or four. First, cut off both ends of the cucumbers. Next, slice them in half lengthwise. While people often scoop out the seeds with a spoon, we'll keep them in today to preserve the cucumber's natural juiciness. Once halved, slice them thinly on a diagonal. Slicing them this way helps the dressing cling to the cucumbers while preserving their wonderfully crisp, crunchy texture. This specific size and cut is my favorite trick for balancing flavor absorption and texture.

Salting and Squeezing for a Flavorful Base

Transfer the sliced cucumbers to a bowl. Sprinkle in 1/2 tsp of salt and gently massage it in with your hands. Once the salt is evenly distributed, let it sit for about 5 minutes until the moisture starts to draw out. After a few minutes, take the cucumbers in small handfuls and squeeze them firmly to remove the excess water. Squeezing out the moisture prevents the dressing from getting watered down, allowing the flavors to soak in deeply. This salting and squeezing process also removes any harsh raw grassy smell from the cucumbers, resulting in an incredibly crisp texture. This is a crucial prep step for making a delicious dressed salad.

The Golden Ratio of Tuna and Seasonings

Transfer the well-squeezed cucumbers to another bowl and add one small can of tuna. To maximize the savory umami of the tuna, we'll use it whole without draining the canning juices. The oil and broth will soak into the cucumbers, creating a deeper flavor. Of course, if you prefer a lighter finish, feel free to drain it. Next, add the seasonings. Start with 1 tbsp of soy sauce, then add 1/2 tbsp of sugar for sweetness and depth. Adding 2 tbsp of vinegar brings everything together with a refreshing, crisp taste. The star of this recipe is the Japanese mustard paste (karashi). Prepare 1 tsp of mustard, add about half of it first, and gently toss everything together.

Adjusting the Mustard and Adding Fresh Herbs

Once the seasonings and tuna are combined, give it a quick taste. Even at this stage, the acidity of the vinegar and the richness of the tuna blend beautifully for a refreshing and delicious finish. Since I want to take it a step further and add a sharp kick, I'll add the remaining mustard paste and mix it in. Feel free to adjust the amount of mustard to your liking, especially if you are serving children. The sharp heat of the mustard and the tang of the vinegar beautifully balance the rich umami of the tuna, instantly sharpening the overall flavor. You can also add fresh herbs like shiso leaves, myoga ginger, or plenty of toasted white sesame seeds. These aromatics add wonderful depth and fragrance.

Plating Tips to Coat Every Cucumber Slice

Once the flavor is perfected, let's plate it. The key to plating is to scoop from the bottom so that every single cucumber slice is well-coated with the tuna and delicious dressing. Be sure to pour every last drop of the flavorful dressing left at the bottom of the bowl over the top. The vibrant green of the cucumbers and the soft color of the tuna look beautiful and refreshing, making for a highly appetizing dish. This is Koh Kentetsu's signature Cucumber and Tuna Salad with Mustard Sweet Vinegar. It's hard to believe it was made so quickly—the rich tuna, tangy sweet vinegar, and sharp mustard harmonize beautifully in this highly versatile side dish.

Tasting Time: Juicy Texture and Sharp Mustard

Now, let's enjoy it with some freshly cooked, warm rice. Today, I'm eating this tuna cucumber salad "dunk" style—bouncing it right on top of the rice. With the first bite, you get that wonderfully crisp, crunchy texture of the cucumbers, yet the flavors have penetrated deep inside. Because we kept the seeds in, the cucumbers release a burst of refreshing juice with every bite, making it incredibly juicy. Best of all, the mustard sharpens the rich tuna flavor, elevating it to a sophisticated, next-level taste. It goes perfectly with rice, makes an excellent topping for somen noodles, and is the ultimate snack with a cold beer. I hope you make a big batch and enjoy it!

Koh Kentetsu's Addictive Side Dish! Cucumber and Tuna Salad with Mustard Sweet Vinegar