Thank you for coming today! This is the English recipe
この記事は英語版レシピです(日本語版はこちら)
This time, I will introduce a recipe for eating Jerusalem artichoke raw.
It’s a tuna salad with Jerusalem artichoke and celery.
The texture of the crooky Jerusalem artichoke is delicious.
Ingredients (Serve 2 )
200g Jerusalem artichoke
130g Celery
1.25ml Salt (for celery)
140g Tuna (non-oil)
60ml Mayonnaise
Salt
Nutrients for one person
☑︎Calories 309.84kcal
☑︎Total fat 21.87g
☑︎Carb 17.35g
☑︎Dietary Fiber 2.87g
☑︎Protein 14.06g
Material arrangement
- It’s delicious even if you add cucumber instead of celery.
How to make
1. Cut the vegetables
Let’s cut Jerusalem artichoke and celery.
The colander and bowl used are a stainless steel bowl set of the KAI Select 100 series.
Leave it for about 3 minutes and squeeze the moisture with thick kitchen paper.
2. Make tuna mayonnaise
3. Mix
Jerusalem artichoke and celery are seasoned with tuna mayonnaise.
If the taste is not enough, add salt and mayonnaise.
4. Serve in a bowl
The texture of the crispy chrysanthemum potato goes well with the refreshing celery flavor.
About the vessel
I’m using Iittala Teema 14cm bowl (white)
こちらもどうぞ
Various Jerusalem artichoke recipes
Irish stew with lamb and Jerusalem artichoke
Jerusalem artichoke garlic potato
Fried Jerusalem artichoke
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