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

30 min
Type of dish: Salads
Temperature: Room temperature, Cold
Allergens
Eggs
Eggs
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lettuce 0.75 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
Elaboration
  • 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.

SET UP

  • 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 3.16 g
Saturates 1.93 g
Monounsaturated fatty acids 3.69 g
Polyunsaturated fatty acids 2.59 g
Cholesterol 114.84 mg
Calcium 68.59 mg
Iron 1.99 mg
Zinc 0.77 mg
Vitamin A 538.4 ug
Vitamin C 34.36 g
Folic acid 42.64 ug
Salt (Sodium) 1325.44 mg
Sugars 3.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.