June 11th dinner

Menu

Bruschetta

Carrots and tunafish dressed with mayonnaise

Cucumber asazuke

Smoked sardines in soy sauce

Green pea rice

Ingredients

Bruschetta

1 slice bread

1 slice cheese (leftover from breakfast)

4 tablespoons tomato sauce (leftover from the night before)

5g butter (free from cafeteria)

Carrot and tunafish dressed with mayonnaise

10 baby carrots

1 can tunafish (L)

3 tablespoons mayonnaise

salt (free to use in kitchen)

Cucumber asazuke

1 cucumber (L)

salt (free to use in kitchen)

Green pea rice

1.5 cups white rice

40g green peas (dried)

salt (free to use in kitchen)

Instant foods: none

Lessons learned: Next time, we should boil the peas before cooking them in the rice.