Watercress is one of my top 5 vegetables. I love its peppery flavour. Watercress is always brilliant for salads but this salad is different. It’s a Japanese ‘Ae-mono’ style salad. Vegetables are often quickly blanched before dressed. In that way, the pepperiness is mild and more suitable to eat with rice.


4 Servings


1 bunch Watercress *140 to 150g
1 small can (95g) Tuna
1/8 to 1/4 Red Onion *thinly sliced
1 small piece Ginger *grated
1 clove Garlic *gated
1 teaspoon Lemon Juice
1 teaspoon Vinegar
2 teaspoons Soy Sauce

  1. Blanch Watercress in salted boiling water very quickly. Basically you put the Watercress into the boiling water root side first and as soon as whole of them went into the water, remove. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. They should be still crunchy.
  2. Cut into 5cm in length. Add drained Tuna, finely sliced Red Onion, and all other ingredients and mix well.