Tuna Peanut Rāyu - 2 Minute Salad
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2 minutes prep time
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Easy
Chef Michel Roux loves White Mausu rāyu - in fact it’s his desert island ingredient. We love White Mausu too, and inspired by Michel’s suggestion the lovely White Mausu team created this recipe exclusively for Sous Chef.
It’s a quick salad, brilliant for a speedy lunch or a summer starter.
'Other than a bottle of champagne for an emergency, the one thing I always have in my store cupboard is a jar of White Mausu black bean rayu... The black beans have such a depth of flavour, and the kick of chilli livens up any dish. There’s also a peanut-based one that’s wonderful drizzled on little gem salad with tinned tuna.' - Michel Roux's Desert Island Ingredient (The Times)
Recipe and image copyright Katie Sanderson, White Mausu founder.
Ingredients (for one) Serves: 1
- One tin of tuna
- Jar of Peanut Rāyu
- 1 head of little gem lettuce
- Spring onion, chives, herbs of choice
- Toasted sesame seeds
- Chopped chilli
- Maldon salt
Dressing
- 1 Spoon of creme fraiche (find one with a high fat content)
- 1 Spoon of mayo (I used kewpie mayonnaise)
- 1 Spoon of vinegar (I used rice vinegar)
Method
- Drain tuna and add 2 big spoons of Peanut Rāyu, season with salt and pepper.
- Separately mix your dressing in a small bowl.
- Prep leaves wash dry and add half the creamy dressing.
- Gently add the chilli tuna to the dressed leaves, mix a little (as if you were folding flour into a cake batter) Add some toasted sesame and place on your plate.
- Spoon some extra creamy dressing on top and then sprinkle liberally with sesame seeds, herbs, extra chilli if that's your thing and Maldon.
- Eat with a blackened charred bit of sourdough or some crackers.
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