- 80g Tuna
- 7g Tobikko wasabi
- 30g Edamame
- 10g Wasabi peas
- 6g Spring onion
- 2g Nori
- 30g Mizkan Wasabi Dressing
Cut small cubes of tuna and keep them in the fridge.
Boil your edamame for two minutes and remove from the pod.
Cut a very thin julienne of your Nori and reserve.
Chop your spring onions and place them in a mixing bowl.
Add the tuna, the edamame, the wasabi peas and the wasabi tobikko to the mxing bowl.
Season the salad with the wasabi dressing and plate it nicely, garnishing with the fine nori julienne.