Posted by on Jun 10, 2012 in Recipe | 2 comments

A few posts ago, you may remember me raving about my latest new toy and kitchen gadget — the awesome soymilk machine, SoyaPower Plus. If you remember that, then I’m sure you’ve been waiting for the promised okara recipes. (Did I mention that the SoyaPower Plus makes more than just soymilk? Rice milk is also a big favorite.)

Here’s a super simple recipe for lovers of tuna salad (like me ^^) with a heaping cupful of okara to boot!

Similar to my Mayo-less Tuna Salad, this is the full monty with spoonfuls of mayonnaise and so much more. It’s so good that some people may be convinced it’s bad for you…but no one will ever be able to tell me that tuna salad is bad for me because it’s simply too delicious!

This is great for a party or just enjoying it for a light meal. While the additional okara is totally optional, it gives the tuna salad a thicker and creamier consistency. Plus, no one would ever know you’d added any unless you told them.

Ingredients:

  • 1 5 oz can tuna
  • 1 12.5 oz can chicken/turkey
  • 2 stalks celery
  • 2 carrots
  • 1/2 small red onion
  • 1 ripe avocado
  • 1/2 cup toasted crushed walnuts
  • 1/4 ~ 1/2 cup mayonnaise
  • salt & pepper
  • 1/2 ~ 1 cup wet okara (optional)

This recipe is easy to alter to your own tastes, don’t hesitate to do so! Let us know when you think you’ve come up with a winner so we can try it out for ourselves.

I like to use a can of chicken or turkey instead of only tuna, just to add a little special something. This is actually something my uncle introduced to me and I’ve stuck to it ever since because it’s so good. Both friends and family have had that little ‘wow’ moment when they took their first bite, trying to figure out what makes something as simple as tuna salad so delicious. The taste of the canned chicken is actually pretty mild and practically unnoticeable, the tuna definitely wins over. If anything, it simply adds more texture and while people may notice that there’s something different — in a good way, of course — they may never guess why until you tell them.

If you’re using okara, the health benefits are great (walnuts and avocados are also packing tons of nutrition) but I wouldn’t suggest using more than a cup for the portion that this recipe makes. While okara is virtually tasteless, it is mealy on its own. Mixed into the tuna salad, it simply makes the whole thing creamier. But too much, and you’ll have an unpleasant grainy sensation. Also, while this recipe is using wet okara, remember that wet okara doesn’t mean it’s still sopping wet with soymilk! Make sure that you’ve squeezed as much liquid as possible out of your okara before using it.

 

 

Hope you enjoyed this quick and simple dish. Look forward to more okara recipes in the future!

~ AJ ~

Photographs taken and provided by AnnMarie Hwang

2 Comments

  1. Jun-10-2012

    this might be the tastiest looking tuna salad i’ve ever seen=) especially adding the avocado! how come i’ve never thought of that?

    • Jun-10-2012

      I’m glad you think so! It is pretty darn tasty. And I actually got the avocado idea from one of those avocado commercials on the radio, wish I’d thought of it earlier myself!

Trackbacks/Pingbacks

  1. Okara Ginger Cookies | Sisters' Snacktime: Munchies for Two - [...] some thought, I decided that as much as I loved my fancy tuna salad, I wanted to use the…

Leave a Comment

Your email address will not be published. Required fields are marked *