Ingredients
1/4 Kabocha squash
1 can Canned tuna
1 Whole corn
1 Soy milk
1 tbsp Olive oil
1 dash Salt and pepper
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs
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Remove the seeds and fibrous part of the kabocha. Wash the surface and cut into small pieces. Leave the skin on - it's more nutritious! Put the kabocha pieces in a heatproof bowl with a tablespoon of water (not listed). Wrap it loosely and microwave it at 600 W for 4-5 minutes. Mash it up and add the olive oil. Add the soy milk until it becomes smooth. Mix in the corn and drained tuna, then season with salt and pepper to finish.