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Roasted Vegetable with Tuna Mayo Cheese Sauce
Processing Time
20 Minutes
Portion
2 Portion
Ingredients
|
Cream Cheese |
30 g |
|
Large Celery Stick |
20 g |
|
Paprika Powder |
1 g |
|
Tuna Can |
30 g |
|
Yellow Pumpkin |
100 g |
|
Potato |
100 g |
|
Red Bell Pepper |
50 g |
|
Zuccini |
100 g |
|
Corn |
1 piece |
|
Better |
Sufficient |
|
Cooking Oil |
sufficient |
|
50 g |
How to Make
- Cut the pumpkin and corn into pieces, boil the pumpkin half cooked, remove from heat. Boil the corn until cooked, remove from heat.
- Peel the potatoes, cut into strips. Sprinkle with salt, fry until cooked, remove from heat.
- Heat butter in a roasting pan. Grill vegetables, except potatoes, until cooked.
- Tuna mayo cheese sauce: mix and stir well KEWPIE MAYONNAISE ORIGINAL, cream cheese, chopped celery sticks and tuna, stir well.
- Prepare a serving plate, arrange all the roasted vegetables. Serve with tuna sauce.
