30 min
Type of dish: Salads, Pastas, Fish
Temperature: Room temperature
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Tomate cherry de colores 0.125 kg
Red pepper 0.15 kg
lettuce assortment (mesclun) 0.375 kg
Aceituna kalamata entera 0.15 kg
Bonito in oil, chunks 0.5 kg
Elaboration
  • Cook, drain and cool the pasta.
  • Cook the egg, cool and cut into slices.
  • Cut the cherry tomatoes in half and the red pepper in strips.

PLATING UP

  • Spread the lettuce and pasta on the base of the plate.
  • Scatter over the tomatoes and peppers.
  • Add the Kalamata olivesand the boiled egg.
  • Finally, drain and dice the tuna and place it on the centre of the plate.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 6.7 g
Saturates 6.92 g
Monounsaturated fatty acids 10.3 g
Polyunsaturated fatty acids 14.52 g
Cholesterol 318.68 mg
Calcium 133.3 mg
Iron 4.85 mg
Zinc 3.02 mg
Vitamin A 238.53 ug
Vitamin C 17.81 g
Folic acid 147.29 ug
Salt (Sodium) 1886.74 mg
Sugars 5.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.