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​"Extra Virgin Olive Oil + Tuna Salad = Perfect Co

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... Read moreใครกำลังหาไอเดีย “ทูน่าในน้ำมันมะกอก” ว่าซื้อมาแล้วทำอะไรได้บ้าง นอกจากกินกับข้าวเปล่า เราว่าทำเป็นสลัดคือทางลัดที่อร่อยและอยู่ท้องสุดๆ เพราะน้ำมันมะกอก (โดยเฉพาะ Extra Virgin) จะช่วยเพิ่มความหอม ทำให้สลัดไม่จืด และได้ไขมันดีด้วย เหมาะกับวันที่อยากกินคลีนแต่ไม่อยากฝืนตัวเอง ทริคที่เราชอบคือ “อย่าเทน้ำมันมะกอกทิ้งทั้งหมด” เพราะในกระป๋องมันทำหน้าที่เหมือนเดรสซิ่งเบาๆ อยู่แล้ว เราจะตักน้ำมันติดทูน่ามานิดหน่อยแล้วค่อยปรุงเพิ่ม ช่วยให้รสกลมกล่อมแบบไม่ต้องใส่มายองเนสเยอะ วิธีทำสลัดทูน่าในน้ำมันมะกอกแบบที่ทำบ่อย (ทำ 1 ที่) - ทูน่าในน้ำมันมะกอก 1 กระป๋อง (สะเด็ดน้ำมันออกประมาณครึ่งหนึ่ง) - ผักสลัด/ผักร็อกเก็ต/กรีนโอ๊คตามชอบ - มะเขือเทศเชอร์รี่ หรือแตงกวาหั่นชิ้น - หอมใหญ่ซอยนิดหน่อย (ถ้ากลัวฉุนแช่น้ำเย็น 5 นาที) - น้ำมะนาว 1–2 ช้อนชา - เกลือ+พริกไทย หรือพริกป่นเล็กน้อย - ถ้าอยากเพิ่มโปรตีน/ไฟเบอร์: ข้าวโพด ถั่วลูกไก่ อะโวคาโด หรือไข่ต้ม คลุกทุกอย่างรวมกัน ชิมแล้วค่อยเติมน้ำมะนาว/พริกไทยเพิ่ม จุดสำคัญคือปรุงทีละนิด เพราะน้ำมันมะกอกจากกระป๋องมีรสและความหอมอยู่แล้ว อีกไอเดียที่เข้ากันมาก 1) ทูน่าในน้ำมันมะกอก + เลมอน + เคเปอร์/แตงกวาดอง: ได้ฟีลเมนูฝรั่ง เปรี้ยวเค็มกำลังดี 2) ทำเป็นท็อปปิ้งขนมปังโฮลวีต: โปะทูน่าแล้วโรยพริกไทย เพิ่มผักใบ กินเป็นมื้อเช้าเร็วๆ 3) คลุกพาสต้าร้อน: ใช้น้ำมันมะกอกจากกระป๋องเป็นซอส ใส่กระเทียม/พริกแห้งนิดหน่อย อร่อยแบบไม่ต้องครีม เลือกซื้อยังไงให้ถูกใจ - ถ้าเห็นคำว่า Extra Virgin Olive Oil จะหอมกว่าและรสละมุน - อ่านฉลากโซเดียม ถ้าคุมเค็มให้เลือกที่โซเดียมไม่สูง - เปิดแล้วควรกินให้หมดภายในมื้อเดียวจะสดที่สุด เราชอบคอนเซ็ปต์ “กินดี อยู่ดี” มากๆ เพราะเมนูนี้ทำเร็ว แต่รสชาติไม่ธรรมดา และช่วยให้การกินเพื่อสุขภาพสนุกขึ้น ใครมีสูตรทูน่าในน้ำมันมะกอกแบบที่ชอบ ลองแชร์กันได้นะ

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