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サラダ（サラダパスタ）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Pasta (1.7mm) : 200g
(A)水 : 1.5L
(A)塩 : 大さじ1.5
きゅうり : 1本
玉ねぎ : 1/2
(B)砂糖 : ひとつまみ
(B)塩 : ひとつまみ
(C) Canned tuna : 1缶
(C) mayonnaise : 大さじ4
(C) Worcestershire sauce : 小さじ2
(C) Lemon juice : 小さじ2
(C) Parmesan cheese : 10g
(C) Mustard paste : 4g
(C) Umami seasoning : ひとつまみ
葉物の野菜 : 適量
黒こしょう : 適量
パセリ : 適量

Time required

20minutes

Procedure

1) prepare 00:18
Put (A) in a frying pan and boil over low heat.
Wet the cucumber lightly, polish the surface with salt (not listed) to remove the grassy smell, wipe off the water, and slice it into a bowl with a slicer.
Slice the onion in the same bowl, add (B), sprinkle with salt, and leave for 7-8 minutes.
2) boil the pasta 02:38
When the water boils, increase the heat and boil the pasta in half for 2 minutes longer than the indicated time.
3) make sauce 03:19
Add (C) to a bowl and stir to emulsify. When thickened, add the vegetables cut in step 1 and mix.
4) 仕上げる 05:01
Once the pasta is cooked, immediately cool it under running water and use kitchen paper to drain the water.
Mix well with 3, put on a plate and sprinkle with leafy vegetables, black pepper and parsley if you like.

Point

・In the case of salad pasta, cut the pasta in half to make it easier to eat with other vegetables.
・If you mix the pasta with the sauce while it is still warm, the mayonnaise will separate and the noodles will stretch, so be careful.
・For leafy vegetables, soft-textured vegetables such as baby leaves, green curls, and sunny lettuce are recommended.
・It is also recommended to use black pepper and parsley to change the taste in the middle.