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サラダ（きゅうりとツナのサラダ）｜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

Cucumber : Two
(A)塩 : ひとつまみ
(A)砂糖 : ひとつまみ
三つ葉 : 1パック
ツナ缶 : 1缶
(B)しょうゆ : 大さじ1/2
(B)酢 : 大さじ1と1/2
(B)中華スープの素 : 小さじ1/2
(B)砂糖 : 小さじ1
(B)すりごま : 大さじ2と1/2

Time required

15minutes

Procedure

1) Prepare the cucumber 00:16
Cut off the stalk from the cucumber, cut it in half horizontally, and divide each half vertically.
Then, slice it diagonally.
Put the cut cucumbers in a bowl, add (A), rub in, and leave for 10 minutes.
2) Prepare the trefoil 02:30
Cut off the roots of the trefoil and cut into 3 cm wide pieces.
3) make sauce 03:40
Add all the contents of the canned tuna to a large bowl.
Add (B) and mix the whole.
4) 仕上げる 04:53
キッチンペーパーで1のきゅうりの水気を絞り、きゅうりを3のボウルに加える。
全体を混ぜ合わせる。
三つ葉を加え、手早く混ぜ合わせたら完成。

Point

・Choose cucumbers that are firm and have hard surface warts.
・If you don't have mitsuba, you can add 1 more cucumber or substitute daikon radish.
・By rubbing the cucumbers with sugar and salt, excess water is removed, making it easier for the sauce to stick to the cucumbers.
・Adding mitsuba leaves at the end enhances the flavor.
・Taste it at the end and add a little light soy sauce if the taste is not enough