This recipe for 'Spinach Salad' is freezer-friendly! By boiling spinach and carrots before combining them with canned tuna and corn, this dish is easy for everyone from children to seniors to enjoy. Savor the comforting, nostalgic taste reminiscent of school lunches.
Ingredients
Main Ingredients (3-4 servings)
- Spinach 2 bunches (approx. 300-400g)
- Carrot 1/2 (approx. 75g)
- Whole Corn Can Small 1 can (190g can weight / 120g drained)
- Tuna Can Small 1 can (70g)
Seasonings
- [A] Sugar 1/2 tbsp
- [A] Soy Sauce 1.5 tbsp
- [A] Vinegar 1.5 tbsp
- [A] Pepper a pinch
- [B] Salt 1 heaped tsp
Steps
- Make a slit at the base of the spinach, wash thoroughly with plenty of water to remove dirt.
- Peel the carrot, cut into thick sticks, then cut into 2cm wide pieces.
- Cut the washed spinach into 2cm wide pieces.
- Transfer the cut spinach and carrots to a large tray.
- Bring a pot of water to a boil and dissolve 1 heaped tsp of salt.
- Add the carrots to the pot and boil for 1 minute.
- After 1 minute, add all the spinach, submerge it, and boil for 1 minute 30 seconds.
- Drain the boiled vegetables in a colander, rinse with water to cool down.
- Add 1 can of whole corn, drained, on top of the cooled vegetables.
- Once the vegetables are cool enough to touch, squeeze out the water firmly with your hands and transfer to another bowl.
- Add 1 can of tuna (including the oil) to the squeezed vegetables.
- Add 1/2 tbsp sugar, 1.5 tbsp soy sauce, 1.5 tbsp vinegar, and a pinch of pepper.
- Loosen the spinach with chopsticks and mix everything well.
- If you have leftovers, they can be frozen. To thaw, transfer to the refrigerator and let it thaw naturally.
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