All posts filed under: Salads, Fruits

Recipe: Tuna salad sticks

Salads can be a bit of a bore and a chore for me. I’ve racked my brains for ways to lessen the chopping, dicing, slicing and whatever -ing you can think of.  This salad takes the least time of preparation as it only requires two ingredients, aside from the dressing. Fits a lazy person like me!  Minimal preparation + low maintenance = my dream salad Tuna salad sticks Ingredients: 1 can tuna flakes (in oil or water), drained  1 Romain lettuce head, look for those with tightly folded leaves 1 tablespoon mayonnaise Sriracha (the volume depends on how hot you want it) Salt and pepper to taste Directions: 1. Separate the leaves from the base. Wash and pat dry 2. Cut the the thinnest part of the leaves, chopped them up and set aside . This will be mixed with the tuna later. 3. Mix the drained tuna, mayonnaise, sriracha and chopped leaves. Add salt and pepper as desired. 4. Lay out the mixed tuna on to the lettuce sticks. And you’re done!  Enjoy😊 Advertisements

Qatar Eats Makes: Kani Salad

Eh, I’ve been having this craving Japanese food lately. For like two weeks now, really. I didn’twant to blow all my money in eating out so I decided to make this kani salad.     Ingredients:    Dressing: ¼ cup Japanese mayonnaise 2 tablespoons rice vinegar ½ teaspoon sugar 1 teaspoon chile sauce A dash of ginger powder 1/4 teaspoon sesame oil Pinch of salt Fish roe of your choice (optional) Salad: 4 shredded kani sticks  1 mango, peeled and shredded 2 cucumbers, peeled and shredded 1 very small lettuce head 1 nori sheet, cut thinly Directions: Whisk the dressing ingredients together. Season according to your tasteand set aside.    Shred the cucumber, mango and lettuce in a food processor or use a potato peeler and place in the bowl.          Add the kani and the nori.    Toss with the dressing immediately before serving.    Itadakimasu!🤗