Just boil and mix! This crunchy potato salad is so addictive you won't be able to stop eating it. The flavors of sesame oil, tuna, and perilla leaves will tantalize your taste buds. It's easy to make, perfect for meal prep or as a snack.
Ingredients
Main Ingredients (2 servings)
- Potatoes 300g
- Canned Tuna 1 can
- Perilla Leaves 10 leaves
Seasonings
- Sesame Oil 1 tbsp
- Chicken Bouillon Powder 2 tsp
- Toasted Sesame Seeds 1 tbsp
- Salt to taste
- Coarse Black Pepper to taste
Steps
- Peel 300g of potatoes and carefully remove any eyes.
- Slice the potatoes thinly into 2-3mm rounds.
- Further slice the rounds into thin strips, 2-3mm wide.
- Rinse the thinly sliced potatoes under running water to remove excess starch.
- Add the potatoes to plenty of boiling water. Bring back to a boil over high heat, and once boiling, cook for an additional 1 minute.
- Drain the boiled potatoes in a colander, rinse with water, and then firmly squeeze out excess water by hand. (Key Tip! To maintain the crunchy texture, adhere to the boiling time and thoroughly squeeze out the water.)
- In a bowl, combine the squeezed potatoes, 1 can of drained tuna, 1 tbsp of sesame oil, 2 tsp of chicken bouillon powder, 1 tbsp of toasted sesame seeds, a pinch of salt, and optionally, coarse black pepper to taste.
- Mix all ingredients in the bowl until well combined and uniform.
- Trim the stems from 10 perilla leaves, stack them, roll them up, and thinly slice them.
- Add the thinly sliced perilla leaves to the bowl and mix well.
- Taste and adjust seasoning with salt if needed. (Key Tip! The perilla leaves meld well with the other flavors, creating a delicious result. If you dislike perilla, you can substitute with green onions.)
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