Tuna Mayo Cabbage: Viral Recipe
A viral quick recipe for Andon-style tuna mayo cabbage needs no fire 9. Just drain tuna, mix with seasonings, microwave chopped cabbage for 2 min (600W), and combine 9. It's perfect as tsukemono or otsumami 9.
The recipe's appeal likely stems from its simplicity and the umami-rich flavor of tuna complementing the cabbage. Tuna salad itself has a history in the US dating back to the early 1900s, becoming more widespread during World War II due to the availability of canned tuna. "Tsukemono" (漬物) translates to "pickled things," and refers to a diverse category of Japanese preserved vegetables. These pickles are often served as a side dish with rice, a snack with drinks (otsumami), or as a palate cleanser. "Otsumami" (おつまみ) are small, often savory dishes served with alcoholic beverages in Japan. The word "tsumamu" means "to grab," indicating finger foods or snacks easily eaten with chopsticks. Izakayas (Japanese pubs) commonly offer various otsumami options. The "Andon" style might refer to a quick and easy cooking method, but more information is needed to confirm. Andon is also a style of Japanese paper lantern.
