Tempuna Salad

Crisp, fresh, and irresistibly satisfying, Tempuna Salad is the perfect fusion of crunchy tempura vegetables and creamy tuna dressing, served atop a vibrant bed of mixed greens. This recipe transforms humble zucchini, carrots, and mushrooms into golden, crispy delights using a light and airy tempura batter, while the tangy tuna dressing—made with mayonnaise, lemon juice, and Dijon mustard—provides the ultimate flavor contrast. Bursting with texture and color, thanks to juicy cherry tomatoes and refreshing cucumber slices, this salad offers a gourmet twist on classic comfort food. Ready in just 30 minutes, it’s ideal for a quick weeknight dinner or an impressive starter for guests. Serve this flavorful salad straight from the kitchen for maximum crispness and enjoy the harmonious mix of crispy, creamy, and fresh in every bite! Perfect for fans of tempura, tuna salads, and creative Japanese-inspired dishes.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 medium Carrot
• 8 pieces Button mushrooms
• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 1 teaspoon Baking powder
• 1 cup Ice-cold water
• 0.5 teaspoon Salt
• 3 cups Vegetable oil
• 1 can Tuna (canned in water)
• 0.25 cup Mayonnaise
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 4 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 0.5 medium Cucumber

Directions

Step 1

Prepare the vegetables: Cut the zucchini and carrot into thin slices or matchsticks. Clean and dry the button mushrooms.

Step 2

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

Step 3

Gradually pour in the ice-cold water, whisking gently until you have a smooth batter. Be careful not to overmix; some lumps are okay.

Step 4

In a deep pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 5

Working in small batches, dip the vegetables into the tempura batter, allowing any excess to drip off, and carefully lower them into the hot oil.

Step 6

Fry the vegetables until golden and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 7

Prepare the tuna dressing: In a small bowl, combine the canned tuna (drained), mayonnaise, lemon juice, and Dijon mustard. Mix well and season with salt and pepper to taste.

Step 8

Assemble the salad: Arrange the mixed salad greens on a large platter or individual plates. Halve the cherry tomatoes and slice the cucumber, then scatter them over the greens.

Step 9

Top the salad with the crispy tempura vegetables.

Step 10

Drizzle the tuna dressing over the salad or serve it on the side as a dip.

Step 11

Serve immediately and enjoy your Tempuna Salad!

Nutrition Facts

Serving size	1975.6 grams (1975.6g)

Amount per serving	% Daily Value*
Calories	6270

Total Fat 674.60g	865%
Saturated Fat 94.20g	471%
Polyunsaturated Fat 403.50g
Cholesterol 123mg	41%
Sodium 4353mg	189%
Total Carbohydrate 67.00g	24%
Dietary Fiber 9.00g	32%
Total Sugars 25.80g
Protein 54.60g	109%

Vitamin D 66IU	332%
Calcium 159mg	12%
Iron 6mg	32%
Potassium 2333mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 92.6%

Protein: 3.3%

Carbs: 4.1%