One of my favorite Japanese style salads!
I love macaroni salads. I love potato salads. I love my carbs. And yes, all go so well with barbecues.
I know it’s not barbecue season yet, but this one is good enough to stand on it’s own without one.
How can this be!?
Canned tuna provides the protein you’d normally get with your barbecued meat.
Green bell peppers help to offset the tuna flavor with some fresh crunchy peppery flavors.
As the pasta finishes cooking, you blanch the bell peppers in the pasta water. This takes some of the raw bite out of them.
It makes a difference.
I also like how this is made with soy sauce and rice vinegar.
It makes the pasta taste Japanese.
Want to have a taste of a Japanese pasta? This could be a good starting point.
It’s healthy too.
I think I like this more as a side rather than as a main course, but totally up to you how you want to eat it.
I’ve eaten it with sandwiches, soup, fish and meat dishes so far. And it gets along just fine.
What do you think?
If you are keen on getting started cooking Japanese food, I’ve put together a quick reference on Japanese Food Supplies that can help get you started! Check it out if you haven’t seen it yet!
In case you missed them, here are some of my other Japanese recipes!
- Meatless Mapo Tofu with Nira
- Mapo Tofu with Pork and Red Miso
- Miso Soup with Eggplant and Gobo
- Kinako Ice Cream with Kuromitsu
- Japanese Style Broccoli Salad with Egg and Ham
- Japanese Style Potato Salad with Ham
- Creamy Mentaiko Pasta with Fresh Spaghetti
- Omusubi (Japanese rice balls) with tuna, salted salmon, and umeboshi
- Japanese Radish Salad with Tuna and Radish Sprouts
- Japanese Style Matcha Cupcakes with Almond Buttercream Frosting