Tuna & Crispy Wonton Salad with Miso Mayonnaise

12 Ingredients

Number of servings

4

16 wonton wrappers, halved diagonally
1 bunch small red radishes, scrubbed
425grams tuna in olive oil, drained
1 avocado
120grams baby spinach leaves
200grams frozen edamame, blanched
1 lemon, halved
1/3 cup Woolworths traditional mayonnaise
1tablespoons miso paste
1/3 bunch coriander, leaves picked
2 spring onions, sliced
1/4 cup extra virgin olive oil

Description

Made with simple, tasty ingredients, this speedy tuna salad with miso mayonnaise is the perfect combination of crispy and creamy.

Swap tip:

You can use shredded skinless cooked chicken or pan-fried tofu in place of tuna in this recipe.

Method

Step 1 of 4

Heat oil in a large non-stick frying pan over medium-high heat. Cook wontons, in batches, for 30 seconds each side or until golden-brown and crisp. Transfer to a plate lined with paper towel.

Step 2 of 4

Using a small sharp knife, cut radishes into thin slices. Coarsely flake tuna.

Step 3 of 4

Cut avocado in half, then slice. Arrange avocado, spinach, wontons, tuna, edamame and radish on a large serving platter.

Step 4 of 4

Juice and zest half of the lemon. Cut remaining half into wedges. Combine juice, mayonnaise and miso paste in a small bowl. Sprinkle salad with coriander and onion. Drizzle dressing over top. Sprinkle with lemon zest. Season with freshly cracked black pepper. Serve with lemon wedges.