Tempuna Salad
Crisp, fresh, and irresistibly satisfying, Tempuna Salad is the perfect fusion of crunchy tempura vegetables and creamy tuna dressing, served atop a vibrant bed of mixed greens. This recipe transforms humble zucchini, carrots, and mushrooms into golden, crispy delights using a light and airy tempura batter, while the tangy tuna dressing—made with mayonnaise, lemon juice, and Dijon mustard—provides the ultimate flavor contrast. Bursting with texture and color, thanks to juicy cherry tomatoes and refreshing cucumber slices, this salad offers a gourmet twist on classic comfort food. Ready in just 30 minutes, it’s ideal for a quick weeknight dinner or an impressive starter for guests. Serve this flavorful salad straight from the kitchen for maximum crispness and enjoy the harmonious mix of crispy, creamy, and fresh in every bite! Perfect for fans of tempura, tuna salads, and creative Japanese-inspired dishes.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 8 pieces Button mushrooms
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 1 cup Ice-cold water
- 0.5 teaspoon Salt
- 3 cups Vegetable oil
- 1 can Tuna (canned in water)
- 0.25 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.5 medium Cucumber
Instructions
Prepare the vegetables: Cut the zucchini and carrot into thin slices or matchsticks. Clean and dry the button mushrooms.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually pour in the ice-cold water, whisking gently until you have a smooth batter. Be careful not to overmix; some lumps are okay.
In a deep pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Working in small batches, dip the vegetables into the tempura batter, allowing any excess to drip off, and carefully lower them into the hot oil.
Fry the vegetables until golden and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Prepare the tuna dressing: In a small bowl, combine the canned tuna (drained), mayonnaise, lemon juice, and Dijon mustard. Mix well and season with salt and pepper to taste.
Assemble the salad: Arrange the mixed salad greens on a large platter or individual plates. Halve the cherry tomatoes and slice the cucumber, then scatter them over the greens.
Top the salad with the crispy tempura vegetables.
Drizzle the tuna dressing over the salad or serve it on the side as a dip.
Serve immediately and enjoy your Tempuna Salad!
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 101.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
