There are going to be many miso recipes on this site for a while. I accidentally ordered five tubs, intending one…and I’m obsessed with Bonnie Chung’s cookbook, Miso Tasty. Her recipes are fantastic. And she’s passionate. Nobody will ever love me as much as Bonnie Chung loves miso. Which would be sad…if it wasn’t a fate I deserved.
Anyway, I’ve had friends and family staying with me for the better part of two months, but now I’m on my own again. Instead of joining a doomsday cult, I’m keeping busy by; making the best tuna melts in the world, reading books about rice, and watching Louis Theroux’s Weird Weekends. (Which is a great show, except for when he’s mean to that gay for pay porn actor in season 1.) Plus, summer is only 134 days away. And I’ll be 42 in ten months.
Tuna Umami Salad
This sandwich filling is somehow like a hug. It’s perfect if you have to substitute human interaction with umami rich foods for an extended period.
- 150g (weight after draining) of tuna in oil
- 1/4 cup mayonaise
- 4tsp white miso
- 3tsp mirin
- 10 gherkins finely chopped
- pinch of white pepper
- Shred the tuna into desired texture.
- In another bowl, mix the remaining ingredients together to taste.
- Adjust seasonings to your liking.
- Combine, and use the tuna salad in a delicious melt.
Nutritional Information: 3 servings
- calories: 289
- fat: 23.9
- carbs: 5.3
*I don’t care if this video makes people uncomfortable. I love it.
The Lunchadora 