Tuna-Stuffed Vegetable-etti Delight with Creamy Mayo Drizzle
Vegetable-etti with Tuna Sauce and Mayonnaise
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Pumpkin (Labu Siam) | 1/2, boiled |
| Small Carrot | 1, diced |
| Cabbage Leaves | 2, shredded |
| Canned Tuna | 100 g, chopped finely |
| Small Tomato | 1/2, pureed |
| Garlic | 1 clove, minced |
| Red Chilies | 3, minced |
| Tomato Sauce | 2 tablespoons |
| Salt | To taste |
| Black Pepper | To taste |
| Basil | To taste |
| Mayonnaise | To taste |
| Cooking Oil | 1 tablespoon |
| Shallot | 1, chopped |
| Celery Leaf | 1, chopped |
Instructions
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Prepare the Vegetables: In a pot of boiling water, combine the carrot and cabbage with the boiled green pumpkin, cooking for 2 minutes. Drain and set aside.
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Cook the Tuna: In a skillet, heat the cooking oil over medium heat. Sauté the chopped shallot until fragrant, then add the chopped tuna. Cook until the tuna is well done.
-
-
Make the Sauce: Add the minced garlic, minced chilies, tomato sauce, salt, black pepper, and a splash of water to the skillet. Stir to combine, allowing the mixture to simmer until slightly thickened.
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Finish the Sauce: Stir in the basil and chopped celery. Remove from heat once the sauce reaches the desired consistency.
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Serve: On a plate, arrange the drained carrot, pumpkin, and cabbage mixture. Generously top with the tuna sauce, then finish with a drizzle of mayonnaise.
Enjoy this delightful Vegetable-etti dish, perfect for a quick, nutritious meal!
