30 min
Type of dish: Salads
Temperature: Cold
Allergens
Eggs
Eggs
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lettuce 1.0 ud
Eggs 2.75 ud
Salad tomato 0.25 kg
Onion 0.1 kg
Tuna in oil, crumbs 0.125 kg
Frozen chopped artichoke 0.15 kg
Asparagus 0.05 kg
Potatoe 0.25 kg
Elaboration

Prepare the ingredients of the salad:

  • Wash and clean the lettuce and chop.
  • Wash, clean, and cut the tomatoes into slices of 0.5 cm.
  • Slice the onion into very thin rings.
  • Cook and peel the eggs and cut into quarters.
  • Cook the potato with the skin on, then peel and cut into slices.
  • Cook or steam the frozen artichoke.
  • Drain the asparagus and tuna.

PLATING UP

  • Place the lettuce on the base of the plate.
  • Then add the tomatoes, eggs, potatoes and artichokes on the side.
  • Add the tuna, asparagus and onion rings to the centre.
Nutritional information (1 portion)
Fiber 4.37 g
Saturates 1.65 g
Monounsaturated fatty acids 2.05 g
Polyunsaturated fatty acids 2.29 g
Cholesterol 143.55 mg
Calcium 75.92 mg
Iron 2.32 mg
Zinc 0.91 mg
Vitamin A 229.71 ug
Vitamin C 34.2 g
Folic acid 44.9 ug
Salt (Sodium) 120.2 mg
Sugars 2.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.