60 min
Type of dish: Appetizers and canapes
Temperature: Cold
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Red pepper 0.025 kg
Potatoes 0.05 kg
Carrots 0.02 kg
Eggs 0.4 ud
Asparagus 17/22, can 0.039 kg
Bonito in oil, chunks 0.02 kg
Mayonnaise sauce 0.045 l
Trout roe 0.2 g
Black olive 0.05 kg
Bread 50.0 g
Elaboration
  • Roast the pepper finely chop.
  • Boil the potatoes with their skin on, peel them and cut into 1/2 cm cubes.
  • Boil the eggs, peel and separate the white from the yolk. Finely chop the white and set aside the yolk.
  • Peel the carrot, boil and finely chop. 
  • Chop the green olives.
  • Cut the asparagus into slices.
  • Drain the tuna chunks well.
  • Mix all the ingredients and bind them with the mayonnaise, add salt.

We need 50 slices of toast or tarts.

SET UP

  • Using a small ice cream scoop place the mix on top of the slices of toast or tarts.
  • Decorate with the grated yolk, trout roe, black olive or red pepper cut into julienne.
Nutritional information (1 portion)
Fiber 1.03 g
Saturates 1.54 g
Monounsaturated fatty acids 6.49 g
Polyunsaturated fatty acids 1.61 g
Cholesterol 44.57 mg
Calcium 21.77 mg
Iron 0.62 mg
Zinc 0.7 mg
Vitamin A 69.94 ug
Vitamin C 4.37 g
Folic acid 12.22 ug
Salt (Sodium) 440.91 mg
Sugars 0.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.