• Napa cabbage1/4 head (500g)
• Canned tuna1 can (70g)
• ★Salt1/2 tsp
• ★Sugar1 tsp
• ★Chicken bouillon powder1 tsp
• ★Roasted sesame seeds2 tbsp
• ★Ponzu sauce1 tbsp
• ★Mayonnaise1 tbsp
• ★Salt and pepperto taste

1. 1

   Cut the core of the 1/4 napa cabbage (500g) into 3mm slices and the leafy parts into 5mm slices. Place in a bowl.

2. 2

   Sprinkle with 1/2 tsp salt and let sit for 10 minutes, then squeeze out the moisture thoroughly.

3. 3

   Drain the oil from the 1 can (70g) of tuna.

4. 4

   Combine the moisture-squeezed napa cabbage with the 1 can (70g) of tuna, then add the ★ seasonings: 1 tsp sugar, 1 tsp chicken bouillon powder, 2 tbsp roasted sesame seeds, 1 tbsp ponzu sauce, and 1 tbsp mayonnaise. Mix well.

5. 5

   Taste the entire salad and adjust seasoning with salt and pepper to taste. Serve.

Squeezing out the moisture from the napa cabbage thoroughly is key to maintaining the salad's texture—squeeze firmly with your hands. Using oil-packed tuna enhances the flavor. Adjust the seasonings to your taste preference.

• Calories120 kcal
• Protein8 g
• Fat6.5 g
• Carbs8 g
• Sodium1.2 g