Sarriena salad (Albacore, green beans, baked potato and eggs)

30 min
Type of dish: Salads
Temperature: Cold, Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Lettuce 1.0 ud
Tuna in oil, crumbs 0.15 kg
Eggs 2.5 ud
Black olive 0.1 kg
Potatoes 0.2 kg
Grated carrot 0.15 kg
Olive oil, capsules 5.0 ud
Vinegar, capsules 5.0 ud
Table salt, sachets 5.0 ud
  • Boil the potatoes with their skin on, peel and slice.
  • Boil the eggs, peel and cut into halves.
  • Cut the beans into sticks, boil (in water and salt), drain and set aside. 
  • Chop the piquillo pepper, the caper and the pickle into brunoise to garnish the salad.
  • Clean and chop the lettuce.
  • Drain the tuna, the carrot and the olives.
  • Cut the green pepper into very thin rings.


  • Place the lettuce, the carrot, the beans, the egg and the potatoes on the plate.
  • Spread out the green pepper rings, the tuna and the black olives on top.
  • Finally, spread out the piquillo, the caper and the pickle on top of the potato.
  • Dress the salad with a vinaigrette.  
Nutritional information (1 portion)
Fiber 3.29 g
Saturates 3.34 g
Monounsaturated fatty acids 11.49 g
Polyunsaturated fatty acids 3.43 g
Cholesterol 114.84 mg
Calcium 73.72 mg
Iron 2.15 mg
Zinc 0.8 mg
Vitamin A 559.16 ug
Vitamin C 35.43 g
Folic acid 42.64 ug
Salt (Sodium) 1325.48 mg
Sugars 3.84 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.