Baby Mustard Greens and Tuna Salad

Method9 steps · about 10 min

1. 1

   Step 1: Cut the dried tofu skin into strips about 5 cm long and 5 mm wide. Soak all the strips in water for five minutes to rehydrate, then drain.

   Rehydrate tofu skin strips · 5 minUses 10 g dried tofu skin sheet · Water for soaking the tofu skin, as needed

2. 2

   Step 2: Wash the mustard greens well, paying particular attention to soil at the root ends. Bring a large pot of water to a boil, add the pinch of salt and submerge all the greens.

   Uses 200 g baby mustard greens · Water for blanching mustard greens, as needed · 1 pinch salt for the blanching water

3. 3

   Step 3: As soon as the water returns to a boil and the baby greens are blanched, drain them. Immediately add cold water to cool the greens quickly, then drain again.

   Uses All blanching greens · Cold water for cooling the blanched greens, as needed

4. 4

   Step 4: Rinse the root ends of the cooled green clusters under running water to remove any remaining soil, then drain.

   Uses All cooled greens

5. 5

   Step 5: Align the stems, trim off and discard the root ends, and cut the stems and leaves into pieces about 5 cm long.

   Uses All cleaned greens

6. 6

   Step 6: Squeeze the chopped greens a handful at a time to remove excess water. Transfer the squeezed greens to a mixing bowl and gently separate the clumps.

   Uses All chopped greens

7. 7

   Step 7: Squeeze excess water from the rehydrated tofu skin strips and add all of them to the mixing bowl with the squeezed mustard greens.

   Uses All soaked strips · All squeezed greens in their mixing bowl

8. 8

   Step 8: Drain the canned tuna and measure 65 g of drained chunks. Mix all the tuna into the greens and tofu skin, separating any remaining clumps of greens.

   Uses All combined greens and tofu skin · 65 g drained canned tuna chunks in spring water

9. 9

   Step 9: Add all the sesame oil (1 tbsp), soy sauce (1 tbsp) and mayonnaise (1 tsp), plus the optional pinch of black pepper. Mix thoroughly and serve as two side-salad portions.

   Uses The complete undressed salad · 1 tbsp sesame oil · 1 tbsp soy sauce · 1 tsp mayonnaise · 1 pinch ground black pepper, optional