30 min
Type of dish: Salads, Eggs
Temperature: Cold
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Eggs 5.5 ud
Onion 0.025 kg
Green pepper 0.025 kg
Tuna in oil, crumbs 0.1 kg
Lettuce 0.6 ud
Salad tomato 0.3 kg
Boiled ham 0.1 kg
Mayonnaise sauce 0.05 l
Grated carrot 0.15 kg
Elaboration
  • Chop the onion and the green pepper into very thin brunoise.
  • Clean and chop the lettuce.
  • Peel and grate the carrot.
  • Cut the tomato into 0.5 cm slices.
  • Cut the cooked ham into strips.

For the filled eggs:

  • Boil the eggs, peel, cut in half and remove the yolk (set aside). 
  • Mix the albacore drained well with the onion, the green pepper and mix with the mayonnaise.
  • Fill the half eggs with the mixture.
  • Grate egg yolk on top of the filling and keep them in the fridge.

SET UP

  • Place the lettuce on the plate and the tomato, the grated carrot, the ham and the olives on top. 
  • Dress with the vinaigrette and place two filled eggs for each salad.
Nutritional information (1 portion)
Fiber 2.63 g
Saturates 4.3 g
Monounsaturated fatty acids 9.81 g
Polyunsaturated fatty acids 3.7 g
Cholesterol 322.1 mg
Calcium 88.45 mg
Iron 3.06 mg
Zinc 1.89 mg
Vitamin A 675.23 ug
Vitamin C 28.38 g
Folic acid 59.95 ug
Salt (Sodium) 1466.02 mg
Sugars 4.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.