Taro and tuna salad

 

[Ingredients for 2 servings]

- 3-4 taro roots

- 2 watercress stalks

- 1 can of tuna (80g per can)

- 50g cream cheese

- 1 tablespoon mayonnaise

- A pinch of salt

- A pinch of coarsely ground black pepper

[Directions]

1. Wash the taro roots thoroughly with water, including the skin, and trim off the top and bottom edges. Arrange them in a heat-resistant container, cover with plastic wrap, and microwave for 4-5 minutes, turning them over halfway through, until a bamboo skewer can be inserted easily. I use a 600W microwave. While still hot, peel the roots and place them in a bowl. Add the cream cheese and mix, roughly mashing with the back of a fork.

2. Wash the watercress, drain, and cut off the roots and cut into 3cm pieces. Drain the tuna. 

3. Add the watercress, tuna, mayonnaise, salt, and coarsely ground black pepper to the bowl in step 1, mix well, and serve on a plate.