Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, turnip & tuna salad with mustard flavor. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is a compound of turn as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
Turnip & Tuna Salad with Mustard Flavor is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Turnip & Tuna Salad with Mustard Flavor is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook turnip & tuna salad with mustard flavor using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Turnip & Tuna Salad with Mustard Flavor:
- Make ready 2 Turnips
- Prepare 1/2 tin Tinned tuna
- Get 2 tsp or (to taste) Grainy mustard
- Get 1 Natural salt
- Make ready 1 dash Extra virgin olive oil
It is best to mix up both roots. This buttery turnip puree is a great alternative to the usual mashed potatoes. The white-and-purple vegetable looks like a rutabaga, but tastes like a cross between cabbage and a radish. (It is a member of the cabbage family, after all!) Texture-wise, it's similar to a potato, making the turnip a suitable substitute for starches in most recipes. Turnips like a dry bed but a wet head.
Steps to make Turnip & Tuna Salad with Mustard Flavor:
- Peel the turnips and cut into 5 mm thick slices. Sprinkle with salt, and leave them for a while. Boil the turnip leaves, and squeeze out excess water, then cut into 3-4 cm long.
- Once the turnips release moisture, squeeze it out. Wrap the turnips in kitchen paper, and drain well. Drain the excess oil from the tinned tuna.
- Mix the turnips, turnip leaves, tinned tuna and mustard together, and serve on a plate. Drizzle with extra virgin olive oil.
- If you like fresh turnips, please check this out. - - https://cookpad.com/us/recipes/149392-turnip-and-prawns-marinated-in-yuzu-pepper-paste
- I used spring cabbage instead of turnip leaves.
- I made it again! I just love it.
- Please give this a try as well. "Marinated Spring Cabbage and Smoked Salmon". - - https://cookpad.com/us/recipes/149388-marinated-spring-cabbage-and-smoked-salmon
- This is the latest addition to my fresh turnip recipe series. - - https://cookpad.com/us/recipes/152075-turnip-namul-style-salad-with-sesame-oil
Young turnips are so tender that you can peel and eat them just as you would an apple. Turnips are often confused with rutabagas because they are similar, and people like to plant them together. The two root vegetables grow well under the same conditions, but rutabagas take about four weeks longer to mature. The humble turnip, after all, has a mild enough flavor to take on the starring role in just about any dish, from quick and easy dinner recipes to more complicated gratins and even simple slow cooker recipes. And as if it's not delicious enough as is, it gets an impressive makeover when it's prepared according to our favorite recipes.
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