Tuna and Okra Vegetable Salad
by Scarlett WH
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare raw materials;
2. Separate the okra, baby corn and small tomatoes, and tear the purple cabbage into pieces;
3. Boil water in a boiling pot, add an appropriate amount of salt and a few drops of oil, add okra and bamboo shoots in the water to blanch;
4. After the water is boiled again, remove and drain the water, rinse with cool boiled water;
5. Wait for the okra and bamboo shoots to cool, then mix them with small tomatoes and red cabbage in a large bowl;
6. Add salt, white vinegar, olive oil and ground black pepper seasoning;
7. Put the tuna salad on the surface after mixing well;
8. Finally, it is decorated with the nine-story tower.
Tips:1. The side dishes of the vegetable salad can be matched according to personal preference, but if you cannot eat it raw, it must be blanched and cooked in advance;
2. Add some salt and a few drops of oil when blanching the water to keep the color of the vegetables; rinse the blanched vegetables with cold boiled water, not only to maintain the crispy texture of the vegetables, but also to cool it down quickly;
3. Wait for the blanched vegetables to cool before mixing with other raw vegetables. Add salt, crushed black pepper, olive oil and white vinegar to taste;
4. Finally, put the tuna salad on the surface of the mixed vegetable salad, and then place the nine-layer pagoda to decorate, and then stir it evenly when eating.
