Remove the seeds and fibrous part of the kabocha. Wash the surface and cut into small pieces. Leave the skin on - it's more nutritious!
Put the kabocha pieces in a heatproof bowl with a tablespoon of water (not listed). Wrap it loosely and microwave it at 600 W for 4-5 minutes.
Mash it up and add the olive oil. Add the soy milk until it becomes smooth.
Mix in the corn and drained tuna, then season with salt and pepper to finish.
Story Behind this Recipe
I wanted to make a tasty kabocha salad for my child who can't eat mayonnaise and is allergic to eggs.
If you don't add mayonnaise, salads usually dry out when left for a while, but the olive oil helps to keep this one moist. I chose olive oil because I read in a magazine article that it was safe for people with skin allergies. Potato salad can also be made this way.