最近よく作るサラダをご紹介。
野菜は大きめに切ると満足感UP！
材料 ３人分
ちくわ ２本
きゅうり １本
トマト 2-3個
(今回はアルファルファを入れましたがなくてもOK)
冷蔵庫にあるお好きな野菜に変えてもOK)
*ツナ缶 1缶
*マヨネーズ 大さじ2
塩胡椒 少々
(極端に野菜の分量を変えなければ *の分量は変えなくてOK)
作り方
*ツナ缶のオイルを取り除く。ボウルにツナと*マヨネーズ大さじ2を入れて混ぜる。
ここに切った野菜とちくわを加えて和えて、塩コショウで味を調整すれば完成！簡単でしょ？
Translation
My Current Go-To Salad
Lately, I’ve been making this super simple salad a lot. The trick? Cut the veggies into bigger chunks—it makes the whole dish feel more satisfying!
Ingredients (serves 3)
- 2 chikuwa (Japanese fish cakes)
- 1 cucumber
- 2–3 tomatoes
- (Optional: alfalfa sprouts—I added them this time, but feel free to skip)
- (You can also swap in any veggies you have on hand)
- 1 can tuna *
- 2 tbsp mayonnaise *
- A pinch of salt & pepper
(*If you don’t drastically change the amount of veggies, you can keep the same tuna/mayo ratio.)
How to make it
- Drain the oil from the tuna can. In a bowl, mix the tuna with 2 tablespoons of mayonnaise.
- Add in your chopped veggies and chikuwa.
- Toss everything together, season with salt and pepper, and you’re done!
So easy, right? Perfect for when you want something quick but tasty.
What’s chikuwa?
If you’ve never tried it before, chikuwa is a type of Japanese fish cake made from white fish paste that’s shaped into a tube and lightly grilled. It has a chewy, savory flavor and works great in salads, stir-fries, or even soups. Think of it as a fun protein boost with a unique texture!