30 min
Type of dish: Salads, Fish, Eggs
Temperature: Room temperature
Allergens
Eggs
Eggs
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.083 kg
Eggs 1.667 ud
Potatoes 0.2 kg
Carrots 0.1 kg
Bonito in oil, chunks 0.167 kg
Tomate cherry de colores 0.167 kg
Aceituna kalamata entera 0.1 kg
Asparagus tips, can 0.133 kg
Chopped Batavia lettuce 166.667 g
Elaboration
  • Julienne the onion.
  • Cook and peel the eggs and cut them into sixths or slices.
  • Cook the potatoes with the skin on then peel and cut into slices.
  • Peel and grate the carrot.
  • Halve the tomatoes.
  • Drain the diced tuna, asparagus and olives.

PLATING UP

  • Place the lettuce on the base of the plate.
  • Decorate with the rest of the ingredients.
  • Finally add the onions.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 4.14 g
Saturates 2.42 g
Monounsaturated fatty acids 3.4 g
Polyunsaturated fatty acids 4.73 g
Cholesterol 98.23 mg
Calcium 85.32 mg
Iron 1.74 mg
Zinc 0.88 mg
Vitamin A 326.62 ug
Vitamin C 21.93 g
Folic acid 89.69 ug
Salt (Sodium) 1357.97 mg
Sugars 3.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.