Ingredients for 4 Servings

Potato (じゃがいも / Jagaimo) 1 (about 150 g)
Green olives (グリーンオリーブ / Gurīhn orīhbu) 12 (seedless)
Tuna (packed in oil) (ツナ (オイル漬け) / Tsuna (oiruzuke)) 25 g
Amazake mayonnaise (甘酒マヨネーズ / Amazake mahyonēhzu) 2 tbsp
Butterhead lettuce (サラダ菜 /Sarada-na) 4 leaves

How to Make
1. Skin the potato and then cut it into 2-cm cubes. Rinse the potato cubes in water and drain. Next, boil the potato cubes in a generous amount of water. Test them for doneness by piercing them with a bamboo skewer. If the skewer easily passes through, the potato cubes are done cooking. Drain off the water. Return the pot, with the potato cubes, to the burner and then use medium heat to evaporate off excess water. Let the potato cubes cool.
2. Combine the potato cubes, olives, and tuna in a mixing bowl and dress with amazake mayonnaise. When you place the potato salad in your bento box, include a leaf of lettuce.

Recipe Developed by Machiko Tateno

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