Tuna Peanut Rāyu - 2 Minute Salad

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


  • 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


  1. Drain tuna and add 2 big spoons of Peanut Rāyu, season with salt and pepper. 
  2. Separately mix your dressing in a small bowl. 
  3. Prep leaves wash dry and add half the creamy dressing. 
  4. 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.
  5. Spoon some extra creamy dressing on top and then sprinkle liberally with sesame seeds, herbs, extra chilli if that's your thing and Maldon. 
  6. Eat with a blackened charred bit of sourdough or some crackers. 
© Speciality Cooking Supplies Limited 2024

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