Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad

• 70 grams Cream cheese
• 1/2 to 1 tablespoon Garlic soy sauce marinated shiso leaves
• 1/2 Onion
• 1/2 Red onion
• 1/2 bunch Sprouts (radish sprouts, broccoli sprouts etc.)
• 4 if using cherry tomatoes Tomatoes
• 1 can Canned tuna
• 2 tbsp Walnuts
• 1 an appropriate amount Olive oil
• 1 Black pepper
• 1 an appropriate amount Balsamic vinegar or lemon juice
• 1 Toasted croutons (optional)

1. Make the cream cheese marinated in garlic soy sauce shiso leaves.
2. Cut the cream cheese and shiso leaves into 1 cm squares.
3. Leave the garlic from the soy sauce in there and marinate the cheese for about 30 minutes.
4. Slice the onion, rinse in water and drain.
5. Cut the tomatoes into 1 cm cubes.
6. Dry roast the walnuts in a toaster oven and chop up roughly.
7. Wash the sprouts and dry.
8. Drain the oil or water from the canned tuna.
9. Put the onion on a serving plate and top with the tuna, the marinated cream cheese from Step 1, tomato, sprouts and walnuts.
10. Drizzle on some olive oil and balsamic vinegar or lemon juice and add some black pepper.
11. It's even more delicious topped with some croutons.
12. The marinated cheese is great with kamaboko or tofu.
13. It's delicious as an onigiri filling too.

cream cheese, garlic, onion, red onion, sprouts, tomatoes, tuna, walnuts, appropriate amount, black pepper, appropriate amount, croutons

Taken from cookpad.com/us/recipes/167707-garlic-soy-sauce-marinated-shiso-leaf-and-cream-cheese-salad (may not work)