Steps

1. Julienne the carrot.
   🕒 03:33
2. Julienne the onion.
   🕒 04:12
3. Place 60g cucumber, 50g onion, and 30g carrot in a bowl, add 2 pinches of salt, and massage. [TIP!] By thoroughly squeezing out moisture from the vegetables with salt, you prevent the flavor from thinning out when mixed with mayonnaise and maintain a crisp texture.
   🕒 05:01
4. Boil water in a pot, add 1 pinch of salt to lightly season the water.
   🕒 09:03
5. Create a vortex in the boiling water and carefully drop in 2 eggs.
   🕒 09:39
6. 1-2 minutes after the eggs start boiling, add 160g spaghetti and boil for 4 minutes as instructed.
   🕒 11:57
7. Turn off the heat, drain the spaghetti and eggs in a colander, and thoroughly remove excess water.
   🕒 14:44
8. Place the boiled eggs into the bowl with the vegetables that were previously massaged with salt and had their moisture squeezed out, then mash and mix with a spatula or similar utensil.
   🕒 14:53
9. Add 1 can of drained tuna to the bowl.
   🕒 15:28
10. Add 70g mayonnaise, 1/2 tsp salt, 1/2 tsp sugar, 9 dashes MSG(Ajinomoto) (MSG), and 10 dashes garlic powder to the bowl and mix well. [TIP!] Pure Select mayonnaise is recommended. For this amount, use Pure Select rather than Kewpie, which has a stronger acidity. [TIP!] Mixing while hot helps the flavors meld well.
    🕒 15:39
11. Add black pepper to taste and mix well.
    🕒 16:29
12. Serve on a plate, sprinkle with black pepper to taste and parsley to taste, and it's complete.
    🕒 17:42