30 min
Type of dish: Eggs, Fish, Salads
Temperature: Room temperature
Allergens
Eggs
Eggs
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.125 kg
Eggs 2.5 ud
Potatoe 0.3 kg
Carrot 0.15 kg
Bonito in oil, chunks 0.25 kg
Tomate cherry de colores 0.063 kg
Asparagus tips, can 0.041 kg
Aceituna kalamata entera 0.089 kg
Chopped Batavia lettuce 125000.0 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 379.06 g
Saturates 12.2 g
Monounsaturated fatty acids 8.44 g
Polyunsaturated fatty acids 33.86 g
Cholesterol 163.0 mg
Calcium 11284.31 mg
Iron 91.72 mg
Zinc 48.23 mg
Vitamin A 1482.4 ug
Vitamin C 872.55 g
Folic acid 22836.33 ug
Salt (Sodium) 128.13 mg
Sugars 353.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.