Tuna Mixed Salad

One can of mayonnaise tuna, penne pasta, red, green, and yellow bell peppers, fresh asparagus, garlic, salt, lemon juice, crushed black pepper, olive oil, chopped roasted cashews, boiled eggs.

First, chop the garlic into fine pieces.

Then pour olive oil into the pan, add minced garlic and sauté until fragrant, then let it cool and set aside.

Use another soup pot and pour in some clear water, then sprinkle a little salt into it.

Once the water boils, add it to the slanted pipe surface and cook for about 10 minutes.

Pour the cooled garlic oil into the salad bowl and set aside.

After cooking the diagonal slices until slightly tender, add the asparagus and cook for one minute.

After cooking the asparagus for one minute, add the bell peppers.

Blanch the bell peppers briefly and remove them immediately.

Pour the cooked ingredients into a salad bowl and mix evenly with garlic oil.

Then sprinkle a little salt and mix evenly.

Drip a few drops of lemon juice into the salad bowl.

Sprinkle an appropriate amount of crushed black pepper and mix well.

Crush the roasted cashews with a knife.

Put the crushed cashews into a bowl and mix well.

Open the egg yolk tuna can.

Pour the canned tuna with mayonnaise into a salad bowl and mix well.

Plate the mixed salad, and after plating, garnish with two boiled eggs before serving.