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Recycling leftover food

By on May 1, 2012

 

 

 

 

 

I remember the very words of my grandma “never to waste food”. This is a good reminder especially for those who live in Japan where food is pricey. One of the reasons why I think leftover food ends up in the trash bin is not knowing how to put it to good use. Food is perishable. That said, if not consumed by a certain date, food needs to be thrown away. Even with refrigeration, vegetables and bread for example spoil faster than other foods. To recycle leftover bread and vegetables into a salad,  here’s a simple recipe that is filling and a complete meal by itself.  Enjoy!

Recycled Tuna Salad

Ingredients:
Half tin can of tuna
2 vertical slices of French baguette
2 cucumbers
4 pcs. of red pepper-stuffed Spanish olives
1/2 med sized tomato
3-4 thin slices of onion
2 tbsps of sweet corn
minced parsley as garnish
salt & pepper

Dressing:
1 clove garlic
1 tsp Dijon mustard
1 tsp dried thyme
1 anchovy fillet minced
3 tbsps cider vinegar
3 tbsps extra virgin olive oil
Mix all the ingredients together in a small bowl.

Method of preparation:
1.  Wash vegetables and put them on the strainer.
2.  On a chopping board, dice cut the cucumbers.
3.  Cut tomato in quarters and remove seeds.
4.  Slice onion thinly.
5.  Cut baguette into little squares and set aside.
6.  In a salad bowl, mix all the vegetables together and add corn.
7.  Toss salad, adding salt and pepper as you need to.
8.  Add the bread and tuna last.
9.  Drizzle dressing over top.

 

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