Tuna Potato Salad with Egg
for two to three servings
2 medium / YUKON GOLD POTATO
1 small / SEEDLESS CUCUMBER (preferably Japanese or Persian)
1 can (about 5-5.5 oz) / ALBACORE TUNA in spring water or olive oil
1 medium / BOILED EGG
1 pinch / SEA SALT
for the mixture
3 tbsp / MAYO
2 tbsp / RICE VINEGAR
1 tbsp / MUSTARD
FRESH BLACK PEPPER or SANSHO PEPPER to taste
- Peel the potatoes and boil them to tender. Mush and let it cool.
- Thin slice the cucumbers and add a pinch of salt. Let them sit for a few minutes. Squeeze to remove excessive water.
- Drain the water/oil from the canned tuna.
- Gently mix all ingredients. Add half of a boiled egg chopped small into the mixture. Keep the other half to serve on top.
adopted from Yukimasa Rika no Osu Ryori by Rika Yukimasa