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Radish tuna salad｜Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

Japanese white radish : 6cm round slice
にんじん : 3cm輪切り
きゅうり : 2/3本
ツナ油漬け缶 : 30g
マヨネーズ : 大さじ2と1/2

Time required

10minutes

Procedure

1) Cut vegetables 00:30
Cut carrots, radishes and cucumbers into small pieces.
Put the tuna in a colander, drain the oil, and put it in the refrigerator.
2) Boil the vegetables 01:44
Put water and radish in a pan and heat.
After boiling for 5 minutes, raise the radish into a colander.
Add carrots, boil for 3 minutes and put in a colander.
Boil the cucumbers for 1 minute and raise them in a colander.
Boiled vegetables are exposed to running water and cooled.
3) Mix 02:41
Squeeze the vegetables from 2 and drain.
Add tuna and mayonnaise and mix.
Cool it in the refrigerator and let the taste blend in, then you're done.

Point

・ If the shredded vegetables are large, cut them in half to make them easy to eat.
・ Boil root vegetables from water.
・ Because the taste of radish is difficult to get used to, drain it well.
・ The presence of tuna or white sesame makes it easier for the taste to get entangled.
・ Cool in the refrigerator to familiarize the taste.