Kabocha Squash and Tuna Salad

Kabocha Squash and Tuna Salad

Enjoy the appetizing aroma of soy sauce

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 small can (70 g / 2.5 oz.)

a small amount


1/2 clove

1 Tbsp

2 Tbsp

a dash

a dash


  1. Cut the kabocha squash into 1 cm (0.4 in.) thick slices, then into bite-size pieces.
  2. Place peel-side down into a heat-safe container, lightly cover with a lid and microwave for 4 minutes (600 W) or until soft.
  3. Drain the canned tuna, then break apart.
  4. Mix (A) together to prepare the dressing and pour onto (2) and (3). Tear up the parsley and sprinkle on top before serving in small bowls.

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