Renkon Salad in Tuna-Mayo Dressing (Lotus Root Salad)

Today, I would like to share a fantastic recipe featuring lotus root, or renkon as it’s called in Japanese. Renkon is one of my favorite root vegetables to include in my weekly menu. Not only is it delicious, but it also offers numerous health benefits. I usually make renkon chips because my family loves them; however, I recently experimented with lotus root topped with mayonnaise and tuna, and it turned out to be super delicious. My family enjoyed it very much! This dish is tasty and very easy to prepare, making it perfect for those days when you’re tired or short on time.

Renkon is an excellent source of fiber, which helps promote healthy digestion and prevents constipation. Fiber also helps stabilize blood sugar levels and keeps you feeling full longer, making it great for weight management.  It is also loaded with vitamins (especially vitamin C) and minerals like potassium and iron which support growth and immunity.

If you're looking for a quick, easy, and healthy side dish with a touch of Japanese flair, this Renkon Salad in Tuna-Mayo Dressing is for you! The crunchy lotus root pairs perfectly with the creamy tuna-mayo dressing, while katsuobushi adds a burst of umami. This refreshing salad is versatile enough to complement any meal or enjoy on its own. Plus, it's packed with nutrients and so simple to prepare.

Here is how to make the Renkon Salad in Tuna-Mayo Dressing

Here’s what you’ll need to make this delicious salad:

• Renkon (lotus root): Known for its crunchy texture and mild sweetness.
• Canned tuna: Adds protein and a savory touch. You can use other proteins like cooked shredded chicken, boiled shrimp, or chopped tofu.
• Katsuobushi (bonito flakes): For an umami boost. You can use mentsuyu as an alternative or skip it in the recipe.
• Mayonnaise: The creamy base for the dressing.
• Surigoma (ground sesame seeds): Adds nuttiness and richness. You can also use black sesame seeds or kurogoma. Ground or non-ground sesame seeds are okay.
• Salt and pepper: To taste and enhance flavors.

Prepare the Renkon or Lotus Root

Peel and slice it into thin rounds or half-moons if it is too big. Soak the slices in water with a bit of vinegar to keep them from browning. Boil it for 3 minutes.  It is important for renkon to be crispy, so do not overcook it.  If 3 minutes of boiling is not enough, boil for an additional minute.  Drain and let them cool.

Make the Tuna-Mayo Dressing

In a large bowl, combine mayonnaise, ground sesame seeds, salt, and pepper. Add the drained tuna and katsuobushi (or bonito flakes). If you don't have katsuobushi, you can use mentsuyu or omit it from the recipe. Mix the dressing thoroughly, then add the boiled renkon. Gently toss all the ingredients until everything is well-coated.

Serve

Plate the salad and garnish with extra sesame seeds or katsuobushi if you like. Enjoy it right away or chill it for later!

Serving Suggestions

Pair it with a bowl of miso soup and steamed rice for a complete Japanese-style meal.

Add it to a bento box for a satisfying lunch on the go.

Serve it alongside grilled fish or teriyaki chicken for a balanced dinner.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare it a few hours ahead and store it in the fridge. However, to keep the lotus root crunchy, it’s best enjoyed on the same day.

2. How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to a day. Beyond that, the texture of the lotus root may soften.

3. Is this dish healthy?
Absolutely! Lotus root is low in calories but rich in fiber, vitamins, and minerals. Tuna adds protein, while the sesame seeds provide healthy fats.

4. Can I make it spicy?
For a spicy kick, mix a little wasabi, chili oil, or sriracha into the dressing.

Related Recipes

Renkon Chips with Wasabi Mayo (Lotus Root Chips)

Renkon Salad in Tuna-Mayo Dressing

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 2
Calories per serving: 180 kcal
Cuisine: Japanese
Category: Salad
Author: Mitsukai
Keywords: renkon salad, lotus root salad, tuna dressing

Discover the delightful crunch of renkon (lotus root) paired with the creamy goodness of tuna-mayo dressing. This recipe is a great way to enjoy the subtle sweetness of lotus root, enhanced with the umami of katsuobushi and the nuttiness of sesame seeds. It's a simple yet satisfying dish that fits perfectly as a side or light main course.

Ingredients

Main Ingredients

• 1 large piece of renkon (lotus root), about 200g

Dressing

• 1 can of tuna in oil, drained
• 3 tbsp mayonnaise
• 5g of katsuobushi (bonito flakes)
• 1 tbsp surigoma (ground toasted sesame seeds)
• salt and pepper, to taste

Instructions

Step 1:

Peel and thinly slice the renkon into half-moon or full-circle shapes. Soak the slices in water with a splash of vinegar to prevent discoloration. Boil the renkon slices for 3 minutes.  Drain and set aside to cool.

Step 2:

In a bowl, combine mayonnaise, surigoma, salt, and pepper.  Add the drained tuna and katsuobushi and Mix well. Mix well. Add the cooled renkon to the bowl with the dressing. Toss gently until well-coated.

Step 3:

Transfer the salad to a serving plate. Garnish with additional sesame seeds or katsuobushi if desired.

Nutrition Analysis

Calories 180 kcal | Protein 9g | Fat 14g | Carbohydates 5g | Fiber 2g.