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Shio-koji Yoghurt Salad Open Sandwich

Print Recipe
Marinating / Preparation12 hours
Course Lunch
Cuisine Scandinavian
Servings 2

Ingredients
  

The Base

  • 400 g plain yoghurt
  • 40 g shio-koji (10% of the weight of the yoghurt)

The Salad Mix

  • 130 g tinned tuna, drained
  • 50-60 g diced cucumber
  • ½ diced red onion
  • 10-15 pitted black olives
  • 1 tbsp fresh dill
  • 1.5 tbsp lemon juice
  • black pepper (to taste)

To Serve

  • 2 slices artisan or sourdough bread, toasted (suitable for an open sandwich)
  • olive oil (for drizzling)
  • fresh dill (to garnish)
  • thinly sliced radish (to garnish)

Instructions
 

  • Prep the yoghurt: Mix the plain yoghurt and shio-koji together. Place in a fine-mesh strainer lined with cheesecloth or kitchen paper over a bowl and let it drain in the fridge overnight.
  • Dice the Veg: Dice the cucumber and red onion. Soak the diced onion in cold water for 5 minutes to take off the sharp edge, then drain well.
  • Chop the Aromatics: Halve the olives and finely chop the dill (approx. 5mm pieces).
  • Combine: In a large bowl, mix the shio-koji yoghurt with the drained tuna, cucumber, onion, olives, dill, lemon juice, and black pepper. Taste test here—add a touch more shio-koji if you want more depth.
  • Toast and Assemble: Toast your bread slices and drizzle generously with olive oil. Heap the tuna salad mixture onto the bread.
  • Garnish: Finish with an extra crack of black pepper and a few thin slices of radish for a peppery crunch and a pop of colour.

Notes

Pro Tip: The fluid that drains off the yoghurt overnight is not something to throw away! It is so tasty in itself, full of gut-health boosting goodness and great to add to soups, sauces, curries or salad dressings.